1 1/2 lb. boneless round, cut into cubes
5 potatoes, peeled and cut into eighths
2 c. cut up carrots, (1 inch chunks)
1 c. coarsely chopped onions
1 c. sliced celery (1/2 inch pieces)
2 (14 oz.) cans stewed tomatoes
2 tbsp. quick cooking tapioca
1 tbsp. sugar
1 1/2 tsp. salt
1/8 tsp. pepper

Mix all in large bowl; mix well, but gently. Turn into a 3 quart casserole and cover with lid. Bake in a 275 degree oven for 5 hours. Let stand for 5 minutes before serving. Serves 6.