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    Source of Recipe


    2 lbs boneless beef stew meat, cut into 1 1/2" cubes
    8 ribs celery, cut into 1" chunks
    8 carrots, cut into 2" chunks
    6 potatoes, peeled, quartered
    2 large onions, peeled, cut up
    1 cup water
    1 (28 oz) can whole tomatoes, undrained
    1 tsp instant beef bouillon
    1/3 cup instant tapioca
    2 tsp salt
    1/4 tsp pepper
    1 tsp dried basil, crumbled
    1 tsp minced garlic

    Combine all ingredients in Dutch oven. Bake, covered, at 325 until
    meat and vegetables are tender (2 1/2 to 3 hours).

    VARIATIONS: Two (12 oz) jars of brown homestyle gravy can be
    substituted for the tomatoes. Chunked turkey breast and turkey
    gravy can be substituted for beef and brown gravy.
    Yield: 8 servings




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