I adapted this recipe from Kitchen Keepsakes. It’s a cookbook from one of my dear horse & buggy mennonites from VA. This recipe is from Everette & Carol Showalter but I have tweeked version. 5 med potatoes peeled & cubed, 2 cups diced carrots, 1/2 cup chopped onion, 1 stalk celery diced, 2 cups canned tomatoes, 3/4 c water or beef broth, 2 T minute tapioca, 1 1/2 tsp salt, 1/2 tsp pepper, 1 garlic clove minced, 2 pounds beef cubes. Mix all ingredients together in a baking dish & Bake covered at 295 for 5 hours…