2 lb. stew meat
1 tsp. vegetable oil
1 1/2 c. onions, chopped
16 oz. tomatoes (with liquid), cut up
10 1/2 oz. beef broth
3 tbsp. quick cooking tapioca
1 clove garlic
1 tsp. dried parsley flakes
1 tsp. salt
1/4 tsp. pepper
1 medium bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 c. sliced celery, 1-inch pieces

In a Dutch oven, brown beef half at a time in the oil; drain. Return all meat to pan. Add onion, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from heat. Cover and bake at 350°F for 90 minutes. Stir in carrots, potatoes and celery.

Bake, covered, for 60 minutes longer or until meat and vegetables are tender. Remove bay leaf before serving.