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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" <[email protected]> on Jan 16,
 1999

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