2 lb. stewing beef, cut into 1-inch pieces
1/4 c. oil
1 1/2 c. chopped onions
1 lb. can tomatoes, cut up
3 tbsp. quick cook tapioca
1 clove garlic, minced
1 can condensed beef broth or 2 bouillon cubes dissolved in 1 1/3 c. water
1 tbsp. parsley flakes
1 bay leaf
6 medium carrots, pared and sliced
3 medium potatoes, pared and quartered
1/2 c. sliced celery
sour cream (if desired)

Brown beef in oil. Add onions, tomatoes, tapioca, broth, seasonings, 2 1/2 teaspoons salt and 1/4 teaspoon pepper. Bring mix to a boil. Add vegetables and pour into a roasting pan; cover.

Bake at 350°F for 3 hours or until meat is tender.

Makes 6 to 8 servings. Top with sour cream, if desired.

Note: Can bake in oven for 2 to 3 hours and then place in slow cooker on low for 1 to 6 hours. Meat will just get more tender.