SOUPS & STEWS = Beef Stew

By pattiwarner

Ingredients

• 2 lbs beef stew meat, cut into 1 inch cubes
• 2 tbsp vegetable oil
• 1 1/2 cups chopped onion
• 1 can(14-1/2 oz) diced tomatoes, undrained
• 1 can(10-1/2 oz) condensed beef broth, undiluted
• 3 tbsp quick-cooking tapioca
• 1 garlic clove, minced
• 1 tbsp dried parsley flakes
• 1 tsp salt
• 1/4 tsp pepper
• 1 bay leaf
• 6 medium carrots, cut into 2 inch pieces
• 3 medium potatoes, peeled and cut into 2 inch pieces
• 1 cup sliced celery 1 inch pieces

Preparation

Step 1

In a dutch oven, brown the beef, half at a time, in oil. Drain. Return all meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to boil, remove from heat. Cover and bake at 350 degrees for 1 1/2 hours. Stir in carrots, potatoes and celery. Cover and bake 1 hour longer or until meat and vegetables are tender. Remove bay leaf before serving.