2 lbs. raw beef stew meat
2 c. cut up potatoes, cut into large chunks
2 c. cut up celery, cut into lg. chunks
2 c. carrots, cut into lg. chunks
2 tbsp. minced dry onion
1 slice white bread, cubed
2 tbsp. quick cooking tapioca
1 tbsp. sugar
Salt to taste
Pepper to taste
1 (16 oz.) can tomatoes & juice
1 tbsp. red wine vinegar
Pinch of rosemary

Mix all ingredients in large Dutch oven with tight fitting lid. Bake at 250 degrees for 5 hours. Do not stir after it is in the oven. Stir well before serving. Not much liquid goes into this stew. Some additional liquid cooks out of the vegetables.