2 lbs. lean stew beef
1 c. coarsely cut celery
4 carrots, sliced
3 med. potatoes, cubed
3 med. onions, diced
3 tbsp. tapioca
1 tbsp. salt
1 tbsp. sugar
1/4 tsp. pepper
1/4 tsp. thyme
28 oz. can stewed tomatoes
1/2 c. wine or water

Place beef in large pan; cover with celery, carrots, potatoes and onions. Mix tapioca, salt, sugar, pepper and thyme in small bowl. Sprinkle over beef and vegetables. Cover with tomatoes and wine (or water). Cover with aluminum foil and seal tightly. Bake at 250 degrees for 5 hours. Stir well after 3 hours and reseal; cook for 2 more hours.