In the Crock Pot or Oven:
2 lbs boneless stew meat
1 Tablespoon sugar
1 can tomatoes (16 oz)
3 medium onions, chopped
4-5 medium potatoes, diced
1 Tablespoon salt
3 Tablespoons Tapioca
1 cup celery, chopped
5-6 large carrots, chopped
Wash and chop the vegetables. Put everything into the crockpot or a casserole dish. Do not brown the meat. If using the crockpot, let it simmer away on medium to high for 5-8 hours. If using a casserole, bake at 250 degrees for 5 hours or more. As a rule, the longer it cooks the better it is. Stir frequently and add small amounts of water as necessary to keep from drying out.
Tip: I vary the ingredients in this depending on what I have. I've left out the onions, the Tapioca, the celery. I've used beef stock to make it more liquid, and I've used water when I didn't have any. If you have the basic stew meat, sugar, tomatoes, potatoes, carrots and salt, you can make this recipe.
