MUGSIE'S WILDCAT STEW

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5 lbs. beef stew

6 onions (med) cut into wedges

12 carrots, sliced in big chunks

2 28 oz. cans tomatoes (one diced and one stewed)

2 cups celery, chopped

2 heaping tbsp. brown sugar

2 tbsp. salt

6 tbsp. minute tapioca

1 cup seasoned breadcrumbs

Mix and bake at 325 degrees for 4 hours.

(Serves 8)

Note: Thanks Kelly for sharing the delicious recipe.