INGREDIENTS
2
bay leaves
3 lb
beef chuck roast
8 oz
canned tomato sauce
1 tbsp
canola oil
3/4 cup
carrots
3/4 cup
celery
1 tsp
chili powder
1/4 cup
cornstarch
1 tsp
dried thyme
1 lb
fresh shiitake mushrooms
8
garlic cloves
1 cups
low sodium beef broth
2 cups
onions
3/4 cup
parsnips
1/4 tsp
pepper
10 servings
potatoes
1/2 tsp
salt
1/4 cup
water