Beef Stew (version 6)

Ingredients

2 lbs. beef stew meat, cubed (about 1 - 1 1/2)
1 lb. fresh carrots, cleaned and cut into bite-size chunks
white potatoes (at least one per person - approx.)
6 medium - more if they are smaller) - peeled and cut into chunks
2 -3 garlic cloves, crushed (can use garlic powder equivalent if desired)
3 Tbsp pearl tapioca
1 Tbsp brown sugar (optional)
1 tsp. salt
1/2 tsp. ground black pepper
1 - 28 oz. can chopped tomatoes
1 onion (you can slice or dice if you like, or throw in peeled but whole)

Directions

In large covered Dutch oven, mix beef cubes, tomatoes, tapioca, sugar, carrot chunks, & salt & pepper, garlic and onion, and cover. Bake in oven at 250 degrees for 2 - 2 1/2 hours, and remove from oven and carefully stir in peeled, cubed potatoes (be careful adding potatoes to hot mixture). Return pan to oven, and continue baking (covered) for an additional 2 1/2 - 3 hours (or until potatoes are tender). This is a very hearty stew, and tastes even better reheated. Serve this with cornbread, and tossed salad or coleslaw.

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