1

Salt the beef. Heat olive oil in a large pot over medium heat. Brown the Beef on all sides, then remove from the pan and set aside. Work in batches if necessary.

2

Add onions to the pot and sautéed for about 5 minutes, then add mushrooms and sauté for another 5 minutes. Add carrots, parsnips, celery, potatoes, mushrooms and garlic. Cook until soft and beginning to golden, about 15-20 minutes.

3

Mix in the broth, balsamic vinegar, tomato paste, tamari, dijon, fresh thyme, bay leaves.

4

Add beef back into the pot, bring to a boil, then reduce to low and cook covered for 1 1/2-2 hours.

5

To thicken the stew, dissolve the tapioca flour in a small bowl of water, then stir into the stew during the last 10 minutes of cooking.

6

Turn off the heat and add the frozen peas. Taste and season with salt and pepper. Serve with fresh parsley and crusty bread.