Oven-Baked Stew (Jim's Stew)

My husband, Jim, is an avid bow hunter and folks rave about this as a venison stew – though it’s just as tasty made with beef. Makes 4 servings.

1      cup water
14½ ounces diced tomatoes
3      tablespoons quick-cooking tapioca
        Salt to taste
        Pepper to taste
        Garlic powder to taste
1      bay leaf
2      teaspoons sugar
1½   pounds beef or venison round steak or roast, cut into 1-inch chunks
3      peeled and quartered potatoes
3      carrots, cut into 1-inch chunks
½     peeled rutabaga, cut into ¾-inch chunks
½     onion, cut into chunks
2      celery stalks, cut into chunks
1      slice bread, cubed

1. Preheat oven to 375°F. Spray a 4-quart baking dish with nonstick oil.

2. Combine water, tomatoes, tapioca and all spices; pour into baking dish.

3. Add all remaining ingredients, mixing well.

4. Cover and bake for 2 hours.