2 lb. 1 1/2" chunks beef for stew
4 c. beef broth
2 c. additional water
1 c. chopped onion
1/3 c. quick cooking tapioca
2 tsp. dried thyme leaves
2 tsp. instant minced garlic
1 tsp. salt
1/2 tsp. pepper
2 cans (16 oz.) whole sm. white potatoes, drained
1 bag (16 oz.) whole peeled baby carrots
1 bag (20 oz.) frozen rutabaga
1 box (10 oz.) frozen peas

Put beef, broth, water, onion, tapioca and seasonings in a 6 quart pot. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours, stirring occasionally, until meat is almost tender. Stir in vegetables, return to a simmer, cover and cook 30-40 minutes, stirring occasionally, until vegetables and meat are tender.