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Ingredients
1 | pound | boneless beef chuck roast trimmed and cut into bite-size pieces |
3 | medium | carrots cut into 1/2-inch-thick slices |
2 | small | potatoes peeled and cut into 1/2-inch cubes |
1 | medium | onion chopped |
1⁄2 | teaspoon | salt |
1⁄2 | teaspoon | dried thyme |
1 | bay leaf | |
2 | 14-1/2-ounce cans diced tomatoes | |
1 | cup | water |
1⁄2 | cup | loose-pack frozen peas |
Fresh parsley sprigs optional |
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