Baked Beef Stew


2 pounds lean beef stew meat, cut into 1-inch cubes
1 cup canned tomatoes, cut up
6 carrots, cut into strips
3 medium potatoes, peeled and quartered
½ cup celery, thickly sliced
1 medium onion, sliced into rings
3 tablespoons quick-cooking tapioca
1 slice bread, crumbled
1 cup water

In large bowl, combine all ingredients. Spoon into greased 3-quart casserole.
Cover and bake at 325 degrees for 3½ hours.
Serves 6.