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    Baked Beef Stew 1 can (14 ½ ounces) diced tomatoes, undrained 1 cup water 2 TBS quick-cooking tapioca 2 tsp sugar 1 ½ tsp salt ½ tsp pepper 2 pounds lean beef stew meat, cut into 1 inch cubes4 medium carrots cut into 1 inch chunks 3 medium potatoes, peeled and quartered 2 celery ribs, cut into ¾ inch chunks 1 medium onion, cut into chunks

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