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