Hearty Beef Stew
Yield: 8 servings
Prep Time: 30 min
Cook Time: 7 hrs
5 pounds boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
salt and pepper to taste
3 tablespoons canola or vegetable oil
4 medium onions, chopped finely
One 6-ounce 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
1 1/2 teaspoons minced fresh thyme, divided
2 whole bay leaves
2 tablespoons Minute Tapioca
2 cups frozen peas, thawed
1. Pat the beef dry 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).
2. 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.
3. 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 top of beef.
4. Set slow cooker to high, cover, and cook for 6 to 7 hours. (Or cook on low for 10 to 11 hours.)
5. Transfer vegetable packet to a 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 and pepper to taste and serve.
*If you are preparing this recipe as gluten-free, just be sure to use brands of broth and soy sauce that are known to be GF
*If you choose to cook on low for 10 to 11 hours, cut the meat into larger, 1 1/2 to 2 inch pieces to help them retain their texture.
*The tapioca thickens the stew without giving it a starchy texture.
*To make a foil packet, place the vegetables on one side of a large piece of heavy-duty foil. Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
Source: RecipeGirl.com (via Cook's Country)