INGREDIENTS
1 1/2 lb
Beef stew meat
1 lb
Carrots
4
stalks Celery
3
Garlic cloves
1
Parsley
1 cup
Peas, frozen
1 1/4 lb
Red potatoes
1 tsp
Rosemary, dried
1/2 tsp
Sage, dried
1
Sweet onion
1 tsp
Thyme, dried
3 1/2 cups
Beef broth, low sodium
8 oz
Tomato sauce, canned
3/4 tsp
Black pepper
1 1/2 tsp
Salt
3 tbsp
Tapioca starch
2 tbsp
Butter