INGREDIENTS
5 lb
beef chuck roast
1/4 cup
vegetable oil
1 serving
salt and pepper
4
onions
6 oz
tomato paste
2 cups
low sodium chicken broth
3 tbsp
soy sauce
2
bay leaves
1 lb
carrots
1 lb
parsnips
1 lb
red potatoes
1 1/2 tsp
fresh thyme
2 tbsp
minute tapioca
2 cups
peas
5
1/4
4
1
2
3
2
1
1
1
1
2
2