Hearty Slow Cooker Beef Stew

By ruthg

Cook's Country

Steve really likes this!

To thicken the stew without giving it a starchy texture, use Minute Tapioca.

For big beefy flavor, slip in a few tablespoons of soy sauce.

For perfectly cooked vegetables, stem them on top of the stew in a :hobo pack."

Ingredients

• 5 poinds boneless beef chuck-eye roast, trimmed and cut into 1 1/2 inch cubes
• Salt and pepper
• 3 Tbsp vegetable oil
• 4 medium onionss, chopped fine
• 1 (6 ounce) can tomato paste
• 2 Cups low-sodium chicken or beefr broth
• 3 Tbsp soy sauce
• 1 pound carrots, peeled and cut into 1-inch peices
• 1 pound parsnips, peeled and cut into 1-inch pieces
• 1 pound red potatoes, cut into 1 inch pieces
• 1 1/2 tsp minced frresh thyme
• 2 bay leaves
• 2 Tbsp Minute Tapioca
• 2 Cups frozen peas, thawed

Details

Servings 6
Preparation time 25mins
Cooking time 385mins

Preparation

Step 1

1. Dry beef with paper towels, then season with salt and 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 insert and repeat with remaining beef (you shouldn't need more oil).
2. Add 1 Tbsp oil, onions and 1/4 tsp salt to empty skillet and skillet and cook until golden brown, aboiut 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.
3. Toss carrots, parsnips, potatoes, 1/2 teasoon thyme, and remaining 1 tbsp 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 acket on top of beef.
4. Set slow cooker to high, cover, and cook for 6-7 hours. (or cook on low for 10-12 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.