Baked Beef Stew

From Quick Cooking Serves 6-8

1 can (14.5 oz) diced tomatoes
1 cup water
3 TBS quick-cooking tapioca
2 tsp sugar
1 1/2 tsp salt
1/2 tsp pepper
2 pounds lean beef stew meat, cut into 1-inch chunks
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1 slice bread, cubed

In large bowl, combine the tomatoes, water tapioca, sugar, salt and pepper. Stir in the remaining ingredients.
Pour into a greased 13-in. x 9-in. or 3-qt. baking dish. Cover and bake at 375˚ for 1 3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls