Baked Beef Stew

I got this recipe from Quick Cooking magazine, Collector’s Edition 2000 (13) (I have two collector’s editions).  Anyway, I made it last night & Joel loved it. 

Baked Beef Stew

• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1 cup water
• 3 Tbls. quick-cooking tapioca
• 2 tsps sugar 
• 1 1/2 tsps. salt 
• 1/2 tsp. pepper  
• 2 lbs. lean beef stew meat cut into 1-inch cubes  
• 4 medium carrots, cut into 1-inch cubes 
• 3 medium potatoes, peeled and quartered (I didn’t peel them and I used 1 sweet potato)   
• 2 celery ribs, cut into 3/4 inch chunks 
• 1 medium onion, cut into chunks  
• 1 slice bread, cubed

 In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.  Add remaining ingredients; mix well.  Pour into a greased 13-in. x 9-in. x 2-in. or 3-qt. baking dish.  Cover and bake at 375 for 1 3/4 to 2 hours or until meat and vegetables are tender.  Serve in bowls.