2 lb. beef cubes (1 inch)
1 lb. small red potatoes
1/2 lb. mushrooms
4 lg. carrots, sliced 1/4 inch thick
1 1/2 c. coarsely chopped onions
1 (13 3/4 oz.) can beef broth
1 (8 oz.) can tomato sauce
3 tbsp. quick cooking tapioca
1 clove garlic, minced
1 bay leaf
1/4 tsp. celery salt

Place all ingredients in a casserole or 24 x 10 inch cooking bag in 13 x 9 x 2 inch baking pan, evenly spreading out ingredients. Close bag with tie or cover the casserole. Close bag with nylon tie and make 6 slits in the bag. Bake at 350 degrees for 2 hours or until meat is tender. Discard bay leaf. 8 servings.