Beef Stew (Crock Pot)
Beef
5 pounds boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
Salt and pepper
3 tablespoons vegetable oil
4 medium onions, chopped fine
1 (6-oz) can tomato paste
2 cups low-sodium chicken or beef broth
3 tablespoons soy sauce
1 pound carrots, peeled and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 1-inch pieces
1 pound red potatoes, cut into 1-inch pieces
1½ teaspoons minced fresh thyme
2 bay leaves
2 tablespoons Minute Tapioca
2 cups frozen peas, thawed
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, and¼ teaspoons 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, ½ 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 top 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.