3         medium onions, sliced
1         lb. carrots, cut into 1/2" slices
2         bay leaves
4         cloves garlic, minced
1         tbsp snipped fresh thyme or 1 tsp. dried thyme, crushed
1/2      tsp. pepper
2         tbsp. quick cooking tapioca
1 1/2   lbs. beef stew meat, cut into 1" cubes
1         14 1/2 oz. can beef broth
1         12 oz. can beer

In a 5 or 6 quart crock pot, place onions, carrrots, parsnips, garlic, bay
leaves, dried thyme and pepper. Sprinkle with tapioca. Place meat on top
of vegetables.
Add beef broth and beer.
Cover; cook on low heat setting for 10-12 hours or on high heat
setting for 5 to 6 hours. To serve, remove bay leaves; if using fresh
thyme, stir in now.