2 lb. 1 1/2-inch chunks beef for stew
4 c. beef broth
2 c. water
1 c. purchased frozen chopped onion
1/3 c. quick cooking tapioca
2 tsp. dried thyme leaves
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
2 cans (16 oz.) whole potatoes
1 (16 oz.) bag peeled baby carrots
1 (10 oz.) bag frozen peas

1. Put beef, broth, water, onion, tapioca and seasonings in a 6-quart pot. Bring to a boil.

2. Reduce heat, cover and simmer 1 1/2 hours, stirring occasionally, until meat is almost tender.

3. Stir in vegetables, return to a simmer, cover and cook 30-40 minutes, stirring occasionally, until vegetables and meat are tender.