| | Directions | | In a 5 qt. Dutch oven, combine all ingredients. Cover and bake at 400° for 2 1/2 to 3 hours, stirring every hour. or until the meat and vegetables are tender. |
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| Ingredients | | - |  | 2 pounds lean beef stew meat, cut into 2 inch cubes |
| - | | 4 carrots - cut up (large) |
| - | | 2 onions - cut up (medium) |
| - | | 2 ribs of celery - cut up |
| - | | 2 parsnips or potatoes, cut up (medium) |
| - | | 1 clove garlic, minced |
| - | | 1 can Italian stewed tomatoes |
| - | | 1 1/2 cups beef broth |
| - | | 1 can tomato sauce |
| - | | 1/2 cup quick-cooking tapioca |
| - | | 1 teaspoon instant coffee granules |
| - | | 1/2 teaspoon dried thyme |
| - | | 1/2 teaspoon dried oregano |
| - | | 1/2 teaspoon salt, optional |
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