Classic Beef Stew - cooking recipe

Ingredients

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)

Preparation

In a Dutch oven, brown the beef, half at a time, in oil. Drain.
Return all meat to pan.
Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf.
Bring to a boil; remove from heat.
Cover and bake at 350\u00b0 for 1 1/2 hours. Stir in carrots, potatoes and celery.
Bake, covered, 1 hour longer or until meat and vegetables are tender.
Remove bay leaf before serving.
It can all be put together and baked for 2 hours. Makes 6 to 8 servings.