2 lb. beef for stew, cut in 1 to 1 1/2 inch pieces
6 carrots, cut in 2 inch pieces
4 med. potatoes, pared & halved
5 stalks celery, sliced diagonally
1 green pepper, cut in 8 pieces
1 onion, diced
1/4 c. tapioca
2 tsp. salt
1 tsp. sugar
1 lg. (19 oz.) can stewed tomatoes

Place beef with carrots, potatoes, celery, green pepper and onion in Dutch oven. Sprinkle with tapioca, salt and sugar. Add tomatoes and stir to distribute ingredients. Cover tightly and bake in preheated slow oven (250 degrees) for five hours. No peeking. Serves 8.