2 lb. beef stew meat (1 inch chunks)
1/4 c. cooking oil
1 1/2 c. chopped onion
1 qt. canned tomatoes
3 tbsp. quick cooking tapioca
1 1/2 c. hot water
1 1/2 tbsp. instant beef bouillon
1 clove garlic, minced
1 tbsp. parsley flakes
2 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
6 med. carrots (peel and cut into chunks)
3 med. potatoes (peel and chunk)
3 stalks of celery, sliced

Brown meat in oil on all sides. Add onion, tomatoes, instant bouillon dissolved in water, garlic, parsley, salt, pepper and bay leaf. Bring to a boil the mixture and simmer for 1 1/2 hours. (I cook this in a 4 or 5 quart stew pot.)

Add carrots, potatoes and celery. Continue cooking for 1 hour. Add tapioca and cook for 10 minutes, or until vegetables are tender. Makes 6 to 8 servings. This is a family favorite.