INGREDIENTS
3
lbs Beef chuck-eye, boneless roast
2
Bay leaves
4
Carrots
6 cloves
Garlic
3
Onions, medium
1 1/2 cups
Peas, frozen
1 lb
Red potatoes
1/2 tsp
Thyme, dried
14 oz
Beef broth, low-sodium
3 oz
Tomato paste
1/4 cup
Soy sauce
2 tbsp
Minute tapioca
1/2 tsp
Pepper
1 tsp
Salt
1 tbsp
Vegetable oil