Classic Beef Stew

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

1. In a Dutch oven, brown the beef, half at a time, in oil. Drain.
2. Return all meat to pan.
3. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf.
4. Bring to a boil; remove from heat.
5. Cover and bake at 350u0b0 for 1 1/2 hours. Stir in carrots, potatoes and celery.
6. Bake, covered, 1 hour longer or until meat and vegetables are tender.
7. Remove bay leaf before serving.
8. It can all be put together and baked for 2 hours. Makes 6 to 8 servings.

beef stew meat, cooking oil, tomatoes, condensed beef broth, quickcooking tapioca, clove garlic, parsley flakes, salt, pepper, bay leaf, onion, carrots, potatoes, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=950839 (may not work)