Pre-heat the oven to 350. Sprinkle the meat with a little bit of garlic powder and seasoning salt.
Heat the oil in a large cast iron Dutch oven over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes.
Remove the meat and cook the onions on medium heat until slightly soft. Remove the pot from the heat and add the meat back in.
Add the tomatoes, tapioca, brown sugar, bay leaf, salt and pepper, white wine, beef broth and tomato soup. Bake in the pre-heated oven for 1 1/2 hours.
Remove the stew from the oven and add in the carrots, pototatoes and rutabaga. Bake for another 1 1/2 hours, or until vegetables are fork tender, stirring occasionally. Remove bay leaf before serving.