Ingredients
3 medium carrots, cut into 1-inch pieces2 celery ribs, chopped1 medium onion, sliced and separated into rings1 can (14-1/2 ounces) diced tomatoes, drained1 cup beef broth1 can (8 ounces) sliced water chestnuts, drained1 can (4 ounces) mushroom stems and pieces, drained3 tablespoons quick-cooking tapioca1 tablespoon sugar1 teaspoon salt2 pounds lean ground beefHot cooked rice or noodles
Preparation
In a bowl, combine the first 10 ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 2 hours or until hot and bubbly. Serve with rice or noodles.
