1 to 2 lbs. stew beef, cut bite size
3 c. water
1 onion, chopped or dried onion
3 beef bouillon cubes
2 tbsp. tapioca
2 tbsp. bread crumbs
1 sm. can mushrooms with juice

Combine all ingredients. Bake at 325 degrees in covered pan for 3 1/2 to 4 hours. Stir occasionally. Serve over rice or noodles

DIETITIAN'S NOTE:

This stew can be prepared on a lazy Sunday afternoon for easy reheating on those busy week nights. Be sure to trim meat of visible fat before and after cooking. You can cut sodium content by using low sodium bouillon cubes.