2 lbs. stewing beef, cut in 1 inch cubes
1/4 c. oil
1 (1 lb.) can tomatoes or 2 (15 oz.) cans tomato sauce
3 tbsp. quick-cooking tapioca
1 clove garlic, minced
2 1/2 tsp. salt
1 bay leaf
3 med. potatoes, quartered
1 1/2 c. onion, chopped
1 (10 1/2 oz.) can beef broth
1 tbsp. parsley flakes
1/4 tsp. pepper
6 med. carrots, cut in strips
1/2 c. celery, sliced

Brown beef in hot oil in large skillet. Add onion, tomatoes, tapioca, beef broth, garlic, parsley, salt, pepper and bay leaf. Bring mixture to boil. Turn into 3-quart casserole. Cover. Bake at 350 degrees for 1 hour and 30 minutes or until meat is tender. Add carrots, potatoes, and celery. Continue baking, covered, for one hour, or until vegetables are tender. Makes 6 to 8 servings.