Ingredients
2 pounds beef stew meat, cut into 1-inch cubes4 large carrots, cut into 1-inch pieces2 medium onions, cut into 1-inch pieces2 celery ribs, cut into 1-inch pieces2 medium parsnips, cut into 1-inch pieces1 garlic clove, minced1 can (14-1/2 ounces) Italian stewed tomatoes1-1/2 cups beef broth1 can (8 ounces) tomato sauce1/2 cup quick-cooking tapioca1 teaspoon instant coffee granules1/2 teaspoon dried thyme1/2 teaspoon dried oregano1/2 teaspoon salt, optional
Preparation
In a 5-qt. Dutch oven, combine all ingredients. Cover and bake at 350° for 2-1/4 to 2-1/2 hours, or until the meat and vegetables are tender, stirring occasionally.
