Classic Beef Stew

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" <uh_oh@pacbell.net> on Jan 16, 1999,