Savory Emu Stew

• 2 lb. stewing emu (1-inch cubes)
• 1 1/2 c. chopped onion
• 3 Tbsp. quick-cooking tapioca
• 1 clove garlic, minced
• 2 1/2 tsp. salt
• 1 bay leaf
• 3 medium potatoes, pared and quartered
• 1/4 c. cooking oil
• 1 (16 oz.) can tomatoes, cut up
• 1 (10 1/2 oz.) can condensed beef broth
• 1 Tbsp. parsley flakes
• 1/4 tsp. pepper
• 6 medium carrots, cut in strips
• 1/2 c. sliced celery

1. Brown emu cubes on all sides in hot oil in large skillet.
2. Add onion, tomatoes, tapioca, beef broth, garlic, parsley, salt, pepper and bay leaf.
3. Bring mixture to a boil.
4. Turn into 3-quart casserole.
5. Cover.
6. Bake in 350u0b0 oven for 1 hour and 30 minutes or until meat is tender.
7. Add carrots, potatoes and celery.
8. Continue baking covered for 1 hour or until vegetables are tender.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861432 (may not work)