Ingredients

  • 5 pounds boneless beef chuck (eye roast, trimmed and cut into 1 1/2-inch cubes)
  • salt
  • pepper
  • 3 tablespoons canola oil
  • 4 onions (medium, chopped finely)
  • 6 ounces tomato paste
  • 2 cups low sodium beef broth
  • 3 tablespoons soy sauce
  • 1 pound carrots (peeled and cut into 1-inch chunks)
  • 1 pound parsnips (peeled and cut into 1-inch chunks)
  • 1 pound red potatoes (cut into 1-inch chunks)
  • 2 teaspoons fresh thyme (minced, divided)
  • 2 whole bay leaves
  • 2 tablespoons minute tapioca
  • 2 cups frozen peas (thawed)
Read Directions

NutritionView more

230Calories
Sodium35%DV830mg
Fat8%DV5g
Protein14%DV7g
Carbs13%DV40g
Fiber40%DV10g

PER SERVING *

Calories230Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium830mg35%
Potassium1030mg29%
Protein7g14%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate40g13%
Dietary Fiber10g40%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(5)

Yummly User
Nita B. 9 Jul
Turned out great. Used more peas and potatoes than recommended to balance it out more. Delicious still
Murphy 14 Apr
Really good, cut the recipe in about half.
Gail Stringfield 5 Aug 2017
Was excellent, making again.
Scott 26 Mar 2017
Absolutely fantastic recipe. Used Rosemary instead of Thyme (because I hate the taste). Turned out wonderfully flavourful - is a staple now in my house. Thank you so much!
Cindy D. 13 Feb 2017
The stew turned out great and hearty! I typically use recipes that call for worschestire sauce and flour, but I liked the seasoning and tapioca combination just slightly more. Consistency was good too.