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 degrees 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. NOTES : "This good old-fashioned stew with rich beef gravy lets the flavor of the potatoes and carrots come through," states Alberta McKay of Bartlesville, Oklahoma. "Its the perfect hearty dish for a blustery winter day." Recipe by: Taste of Home Posted to MasterCook Digest by "Brian and Claudia Nagel"
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|Serving Size: 1 Serving (526g)|
|Recipe Makes: 6|
|Calories from Fat: 291 (51%)|
|Amt Per Serving||% DV|
|Total Fat 32.3g||43 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 107.4mg||33 %|
|Sodium 405.3mg||14 %|
|Potassium 1339.7mg||35 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 32.6g|
|Protein 30.8g||44 %|
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Calories per serving: 567
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