Cover-and-forget-it beef and veggie stew

Cover-and-forget-it beef and vegetable stew

2 lbs. boneless beef chuck, cut into 1-inch cubes
4 large baking potatoes, peeled and cut into 1-inch chunks
6 carrots, peeled and cut into 1/2-inch chunks
2 parsnips, peeled and cut into 1/2-inch chunks
1 med. onion, chopped
2 c. tomato sauce
1 c. water
1 tsp. sugar
2 tsp salt
1/2 tsp pepper
3 tbsp. quick cooking tapioca

Preheat oven to 325 degrees.  Coat a heavy 3-quart casserole dish with oil.   Put meat in casserole and top with the potatoes, carrots, parsnips, and onion.
In a small bowl, mix together the tomato sauce, water, sugar, salt, pepper and tapioca and pour over the meat and vegetables.
Cut a piece of parchment paper large enough to overhang the top of the casserole by 2 inches all around.  Press the paper onto the top of the beef and vegetable mixture and tuck it down around the sides of the contents.  cover the whole thing, using the cover of the casserole dish or aluminum foil.
Bake for 2 1/2 to 3 hours at 325 degrees or 4 to 5 hours at 300 degrees.