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      Title: Classic Beef Stew
 Categories: American, Meat, Lunch, Dinner
      Yield: 6 Servings

      2 lb Beef stew meat;
           - cubed 1"
      1 tb Cooking oil; up to 2
  1 1/2 c  Onion; chopped
     16 oz Can diced tomatoes$;
           - undrained
      1 cn Condensed beef broth;
           - undiluted
      3 tb Quick-cooking tapioca
      1 cl Garlic; minced
      1 tb Dried parsley flakes
      1 ts Salt
    1/4 ts Pepper
      1    Bay leaf
      6 md Carrots; chopped 2"
      3 md Potatoes; peeled,
           - chopped 2"
      1 c  Celery; sliced 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 a boil;
  remove from the heat. Cover and bake at 350°F. for 1-1/2 hours.
  Stir in carrots, potatoes, and celery. Bake, covered, 1 hour
  longer or until meat and vegetables are tender. Remove bay leaf
  before serving.

  Recipe by Alberta McKay, Bartlesville, OK

  Recipe FROM: Taste of Home

  Posted by "Brian and Claudia Nagel" <uh_oh@pacbell.net> on Jan 16,
  1999

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