- 2 pounds stew meat (venison or beef)
- 1 large can stewed tomatoes
- 1 tablespoon sugar
- 4 potatoes, cubed
- 1 cup onion, diced
- 3 tablespoons tapioca
- 6 medium carrots, cubed
- 1/2 cup celery, diced
- 1 cup water
- Salt and black pepper, to taste
Preheat the oven to 300°F. Lightly grease a roaster or Dutch oven. Add the stew meat, stewed tomatoes, sugar, potatoes, onion, tapioca, carrots, celery, and water. Season with salt and black pepper to taste, then stir well to combine. Bake uncovered for about 3 hours, or until the meat and vegetables are tender and the stew has thickened. Serve warm with fresh bread on the side.
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