From February/March 2016 issue
Serves 6-8

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 3/4 pound Yukon Gold potatoes, cut into 1-inch pieces
  • 3 medium carrots, chopped
  • 2 medium celery stalks, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, finely chopped or grated
  • 4 cups chicken broth
  • 1 (6-ounce) can tomato paste
  • 1 TBSP apple cider vinegar
  • 1 tsp Italian seasoning or dried herb blend
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 TBSP tapioca starch
  • 2 TBSP water
  • 1 cup frozen peas
  • Chopped fresh parsley, for

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