|Canned tomatoes||15 Ounce, undrained (1 Can)|
|Quick cooking tapioca||3 Tablespoon, uncooked|
|Dried basil||2 Tablespoon|
|Granulated sugar||1 Tablespoon|
|Salt||1 Tablespoon (Or To Taste)|
|Ground black pepper||To Taste|
|Lean stew beef||1 1⁄2 Pound, cut into cubes|
|Onion||1 Medium, peeled and chopped|
|Carrots||3 , peeled and cut into 1-inch lengths|
|Potatoes||3 , peeled and cut into 1 inch cubes|
|Celery ribs||2 , cut into 1 inch lengths|
In a large Dutch oven, combine tomatoes with their liquid, tapioca, basil, sugar, salt and pepper.
Add cubed beef, onion, carrots, potatoes and celery.
Cover and bake in a 350-degree oven for 2 to 2-1/2 hours, or until vegetables are tender and meat is well done.