Provided by Jessie Groff (my grandmother)
1 pounds of stew beef cubes
1/4 cup cooking oil
1/2 cup chopped onions
1 pound can of tomatoes or 2 cups of tomato juice
3 Tbs tapioca
1/8 tsp garlic salt
1 tbs parsley
1 1/2 cups of whole small mushrooms
2 1/2 tsp salt
1/4 tsp pepper
1 bay leaf
6 carrots diced
4 potatoes diced
1 1/2 cups of chopped celery
Brown beef in oil. Add onions, tomatoes, tapioca, garlic, parsley, salt, and pepper. Bring to a boil. Cover and cook for one hour. Add carrots, potatoes, celery, and mushrooms. Cook for an hour or until the vegetables are soft.
