Lazy Day Oven Brown Stew

If you want a delicious meal, but one easy to prepare in the oven, we think you’ll like this one. Sally Carlson, wife of Bert, our garden seed manager, who always wins praise with this meal, shares it, saying “It is the best tasting, easiest to prepare stew I’ve ever made. You don’t even have to brown the meat-it browns in the oven.”
*************
Two pounds boneless beef, cubed into one inch pieces
Three ribs of celery, cubed into two inch pieces
Five or six carrots into one inch pieces
Two medium onions, quartered
Four medium potatoes, quartered
One pound can tomatoes (or one pint)
One can (one pound) green beans, drained reserving liquid
One-half cup water
One-third cup quick cooking tapioca
One tablespoon salt
One-third teaspoon pepper
One tablespoon sugar
Spread meat in bottom of enameled roaster or large pan. Sprinkle tapioca over meat. Add celery, carrots, onions, tomatoes, potatoes. Combine liquid drained from beans, water and seasonings. Pour over vegetables and meat in pan, cover tightly with lid, bake at 300 degrees for four to four and one-half to six hours. Refrigerate drained green beans and stir into stew when stew is done. For a thicker stew use one-half cup tapioca. Makes 10 to 12 servings.