2 stalks cut celery (appoximately 3/4 inch pieces)
14.5 ounces canned diced tomatoes with juice
1 roughly chopped onion
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 teaspoons white sugar
How to make it
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish lightly.
Brown the stew meat over medium heat in a large skillet; drain meat and set aside.
Combine the beef bouillon granules, tomatoes, sugar, tapioca, water, salt and pepper in a mixing bowl. Add in the beef, potatoes, celery, carrots, bread cubes, and onion. Pour everything into the greased baking dish.
Cover and bake for 2 hours (meat and vegetables should be tender).