Ingredients

• 2 pounds Oostema’s Wagyu Beef Stew Meat, already cut into 1-inch cubes
• 1 to 2 tablespoons olive 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

• In an oven-safe Dutch oven, brown Oostema’s Wagyu Stew Meat in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil.
• Cover the stew and bake at 350° for 1 hour. Stir in carrots, potatoes, and celery. Bake, covered, 1 hour longer, or until meat and vegetables are tender. Discard bay leaf.