Classic Beef Stew

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes

1 to 2 tablespoons canola oil

1-1/2 cups chopped onions

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (10-1/2 ounces) condensed beef broth, undiluted

3 tablespoons quick-cooking tapioca

1 garlic clove, minced

1 tablespoon dried parsley flakes

1 teaspoon 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)

Directions

Brown beef in batches in oil in an oven-safe Dutch oven; drain. All of the meat should be returned to the pan. Combine the onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper, and bay leaf in a large mixing bowl. Bring the water to a boil.

Cover stew and bake for 1 hour at 350°F. Carrots, potatoes, and celery should all be added at this point. 1 hour more in the oven, covered, or until meat and veggies are cooked. Bay leaf should be discarded.