1 lb. stew meat, cubed
4 carrots, cut in chunks
1 lg. onion, cut in chunks
2 stalks celery, cut in chunks
15 oz. can tomatoes, undrained
1/4 c. Minute Tapioca (important)
1 heaping tsp. instant coffee
1 beef bouillon cube, or 1 tsp. instant bouillon
Salt to taste

Preheat oven to 250 degrees. Dump all ingredients into large oven-proof pan and cover. Cook in preheated oven for 7 hours (or for 5 hours at 300 degrees). Stir a couple of times during cooking if you get the chance.

Note: May be cooked in slow cooker on medium setting and cooked up to 9 hours.