Mom's Oven Stew

"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.