Classic Beef Stew

• 2 lb. beef stew meat
• 1 to 2 Tbsp. oil
• 1 large onion, chopped
• 1 (16 oz.) can tomatoes, chopped or 1 large can tomato juice
• 1 to 2 c. water
• 3 bouillon cubes
• 5 Tbsp. quick-cook tapioca
• 1 clove garlic, minced
• 1 Tbsp. dried parsley
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 6 medium carrots, cut up
• 3 medium potatoes, cubed
• 1 c. cut up celery

1. In a Dutch oven, brown beef, half at a time, in oil.
2. Drain. Return meat to pan and add onion, tomatoes or juice, water, bouillon, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil, then bake, covered, at 350u0b0 for 1 1/2 hours. Stir in vegetables.
3. Cover; continue baking for 1 hour, until tender.

beef stew meat, oil, onion, tomatoes, water, bouillon cubes, tapioca, clove garlic, parsley, salt, pepper, bay leaf, carrots, potatoes, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=828857 (may not work)