Beef Stew
By Shannon Michelli, Texas

Saute 1 Large onion in T. Olive Oil

1 3.5lb Crown Roast rubbed with:

2 Tsp Salt
1 Tsp Pepper
1 Tsp Garlic Powder
1 Tsp Ginger
1 Tsp Thyme

Brown roast on both sides

Cover roast with 2 cans beef broth and water.
Cover and cook on medium heat approx. 4 hours adding water as water
cooks out.
When roast is tender add 2 - 16 oz packages of California blend frozen
vegetables (cauliflower, broccoli and carrots).
In a separate bowl add 1 cup of half/half + 1 cup cold water and 3/4 T
of Guar Gum and whisk together.
Add liquid to stew and stir.
Cover for another 20 minutes till vegetables are heated throughout.

This should yield 8 - 10 servings.

Use a smaller roast and 1 package of vegetables for smaller yield.