Slow Oven Beef Stew

Ingredients:
2 lbs beef stew meat, cubed
4 carrots, cleaned and cut coarse
6 red potatoes, cleaned and halved
2 celery stalks, cleaned and cut medium coarse
1 small can (10 oz) stewed tomatoes
1/2 tablespoon sugar
1 tablespoon salt
2 tablespoons tapioca
1/4 teaspoon black pepper
1 slice stale bread, cut into small cubes

Procedures:
Arrange meat and vegetables in heavy Dutch Oven. In large bowl, mix together remaining ingredients, then pour over meat and vegetables. Cover tightly and bake in 250 degrees F (low) oven for 5 hours.

Slow cooking really tenderizes the meat and the tapioca is a great old fashioned style thickener. If you've never tried tapioca before, this is a good way to introduce yourself to its unique quality.

Source: Memory Lane Meals