Ingredients
2 pounds Tyson beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons Wesson canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed College Inn beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
a tablespoon dried parsley flakes
1 teaspoon Kosher salt
1/4 teaspoon 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 lengths)
Instructions
In a 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.
From: reciperoost
