2 pounds beef stew meat — cut into 1-inch cubes
2 medium onions — diced
4 cloves garlic — finely chopped
2 cans whole tomatoes — (16 ounces each) undrained
1/3 cup uncooked quick-cooking tapioca
1 teaspoon dried basil leaves
1 tablespoon cumin seed
1 teaspoon salt and pepper to taste
4 medium carrots — cut into 1″ cubes
1 medium turnip — cut into 1/2 inch strips
8 small new potatoes — cut in half
2 ears corn (frozen or fresh) — cut into fourths
Mix all ingredients except corn, potatoes, carrots and turnip in Dutch oven, breaking up tomatoes. Cover and bake at 325° for 2 hours, stirring 2 or 3 times during the first 1 1/2 hours of cooking.
Stir in carrots and turnip. Cover and bake l to 1 1/2 hours, add potatoes and corn and cook 1 hour or longer or until beef and vegetables are tender.
Note: If you are using fresh corn, add about 1/2 hour before serving time