Bev's Recipe Collection

• 1 1/2 pounds beef stew or lamb meat (if not prepared kosher, increase salt below)
• 1 very large sweet onion, cut into large chunks
• 7 or 8 carrots, cut into large chunks
• 6 celery ribs, cut into large chunks
• 3 pounds red potatoes, cut into large chunks
• 32 oz. beef broth (or chicken broth)
• 1/4 C tapioca starch (or flour)
• 6 garlic cloves, minced
• 1 t dried thyme
• 1 t salt
• 3/8 t pepper
• fresh parsley, for garnish (optional)

Place meat in the bottom of a large roasting pan coated with olive oil. Place onion, carrots, celery, and potatoes on top of meat. In a large bow, combine 4 C broth and the tapioca starch. Add garlic, thyme, salt, and pepper; mix. Pour over the meat and veggies.

Cover and bake at 375 degrees for 2 hours and 15 minutes (convection oven for 1 hour 45 minutes). Serve in bowls. Garnish with fresh parsley.

adapted from robustrecipes.com