Classic Beef Stew

• 2 lb. stew meat
• 1 tsp. vegetable oil
• 1 1/2 c. onions, chopped
• 16 oz. tomatoes (with liquid), cut up
• 10 1/2 oz. beef broth
• 3 Tbsp. quick cooking tapioca
• 1 clove garlic
• 1 tsp. dried parsley flakes
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 medium bay leaf
• 6 medium carrots, cut into 2-inch pieces
• 3 medium potatoes, peeled and cut into 2-inch pieces
• 1 c. sliced celery, 1-inch pieces

1. In a Dutch oven, brown beef half at a time in the oil; drain. Return all meat to pan. Add onion, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from heat. Cover and bake at 350u0b0 for 90 minutes. Stir in carrots, potatoes and celery. Bake, covered, for 60 minutes longer or until meat and vegetables are tender. Remove bay leaf before serving.

stew meat, vegetable oil, onions, tomatoes, beef broth, tapioca, clove garlic, parsley flakes, salt, pepper, bay leaf, carrots, potatoes, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22907 (may not work)