HEARTY BEEF STEW

By JanV

A wonderful, hearty and flavorful beef stew, especially nice in cold weather!

Ingredients

• 5 lbs. boneless beef chuck-eye roast, trimmed & cut into 1 1/2" cubes
• salt & pepper
• 3 Tbsp. vegetable oil
• 4 medium onions, chopped ine
• 1 6-oz. can tomato paste
• 2 cups low sodium beef broth
• 3 Tbsp. soy sauce
• 1 lb. carrots, peeled & cut into 1-inch pieces
• 1 lb. red potatoes, cut into 1-inch pieces
• 1 1/2 tsp. minced fresh thyme
• 2 bay leaves
• 2 Tbsp. Minute Tapioca
• 2 cups frozen peas, thawed

Details

Servings 6

Preparation

Step 1

Season beef with salt & pepper. Heat 1 Tbsp. oil in large nonstick skillet over medium high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow cooker & repeat with remaining beef. Add 1 Tbsp. oil, onions and 1/4 tsp. salt to empty skillet and cook until golden brown, about 5 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer and transfer to slow cooker. Toss carrots and potatoes with 1/2 tsp. thyme and remaining 1 Tbsp. oil in bowl. Season with salt & pepper. Wrap vegetables in foil packet that will fit in slow cooker. Stir bay leaves and tapioca into meat mixture; set vegetable packet on top of beef. Set slow cooker to high, cover, and cook for 6-7 hours. (or cook on low for 10-11 hours) Transfer vegetable packet to plate. Carefully open packet (watch for steam) and stir vegetables and juices into stew. Add remaining 1 tsp. thyme and peas and let stand until heated through. Season with salt & pepper to taste and serve.