Classic Beef Stew - cooking recipe

Ingredients

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

Preparation

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 350\u00b0 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.