Ingredients
2 pounds beef stew meat, cut into 1-inch cubes1 to 2 tablespoons canola oil1-1/2 cups chopped onions1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10-1/2 ounces) condensed beef broth, undiluted3 tablespoons quick-cooking tapioca1 garlic clove, minced1 tablespoon dried parsley flakes1 teaspoon salt1/4 teaspoon pepper1 bay leaf6 medium carrots, cut into 2-inch pieces3 medium potatoes, peeled and cut into 2-inch pieces1 cup sliced celery (1-inch lengths)
Preparation
In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil.
Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
