2 lb. stewing beef, cut into 1-inch cubes

¼ c. cooking oil

1 ½ c. chopped onion

1 (1 lb.) can tomatoes, cut up

3 tblsp. Quick-cooking tapioca

1 (10 ½ oz.) can condensed beef broth

1 clove garlic, minced

1 tblsp. Parsley flakes

2 ½ tsp. salt

¼ tsp. pepper

1 bay leaf

6 medium carrots, pared and cut into strips

3 medium potatoes, pared and quartered

½ c. sliced celery

Brown beef cubes on all sides 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-qt. casserole dish. Cover

Bake in 350°F oven for 1 hour and 30 minutes or until meat is tender. Add carrots, potatoes and celery. Continue baking, covered, or 1 hour or until vegetables are tender. Makes 6 to 8 servings.

From Farm Journal’s Best-Ever Recipes (1977)

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