2 lb. beef stew meat
3-4 potatoes
3-4 carrots
2 ribs celery
2 sm. onions
1 (28 oz.) can tomatoes
1/4 c. water
5 tbsp. Minute tapioca
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground allspice
1/4 tsp. dried marjoram
1/4 tsp. dried thyme
1 bay leaf

Preheat oven to 300 degrees. Cut meat into bite-size pieces. Peel and cut potatoes into pieces a bit larger than the meat. Clean the carrots, celery, and onions, and cut all into 1-inch pieces.

In a large heavy roasting, pan, combine all ingredients. Bake, covered, for 5 hours without stirring. Makes 8 servings.

NOTE: This does NOT freeze well.