Hearty Beef Stew

By smleonard

Ingredients

• 5 lb. boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
• salt and pepper
• 3 tbsp. vegetable oil
• 4 medium onions, chopped fine
• 1 (6-oz.) can tomato paste
• 2 c. low-sodium chicken or beef broth
• 3 tbsp. soy sauce
• 1 lb. carrots, peeled and cut into 1-inch pieces
• 1 lb. parsnips, peeled and 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 c. frozen peas, thawed

Details

Servings 6

Preparation

Step 1

Dry beef with paper towels, then season with salt and pepper. Heat 1 tablespoon 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 insert and repeat with remaining beef (you shouldn’t need more oil). Add 1 tablespoon oil, onions, and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow-cooker insert. Toss carrots, parsnips, potatoes, 1/2 teaspoon thyme, and remaining 1 tablespoon oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that will fit in slow cooker. Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on cop of beef. Set slow cooker to high, cover, and cook for 6 to 7 hours. (Or cook on low for 10 to 11 hours.) Transfer vegetable packet to plate. Carefully open packet (watch for steam) and stir vegetables and juices into stew. Add remaining 1 teaspoon thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.