"A hearty beef and vegetable stew that is perfect for the cool, Fall weather. It is comfort food at it's most delicious!"
1-1/2 to 2 pounds of beef stew meat
6 medium-sized potatoes, cut into chunks (I used Yukon gold.)
3-4 stalks of celery, sliced
3-4 carrots, peeled and sliced
1 (14.5 ounce) can of diced tomatoes, not drained (I used tomatoes with basil, garlic and oregano.)
3 Tablespoons tapioca
1 Tablespoon salt
1 Tablespoon sugar
1/2 teaspoon pepper
1 slice of bread, torn into pieces
1 (.87 ounce) packet of brown gravy mix
1 cup water
Place all ingredients in a Dutch oven or other oven-safe pot. Stir until completely combined. Cover and bake at 250 degrees for 4-1/2 to 5 hours.
Serving suggestion: We love to eat this yummy stew with fresh baked bread.