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Great slow- cooker
stew...
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5 lbs |
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boneless
beef chuck-eye roast, trimmed and cut into
1½-inch cubes |
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salt and
pepper to taste |
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3 Tbs |
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vegetable
oil |
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4 medium |
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onions,
chopped finely |
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6 ounce |
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can tomato
paste |
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2 cups |
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low-sodium
chicken or beef broth |
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3 Tbs |
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soy sauce |
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1 lb |
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carrots,
peeled and cut into 1-inch pieces |
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1 lb |
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parsnips,
peeled and cut into 1-inch pieces |
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1 lb |
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red
potatoes, cut into 1-inch pieces |
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1½ tsp |
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minced fresh
thyme, divided |
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2 whole |
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bay leaves |
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2 Tbs |
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Minute
Tapioca |
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2 cups |
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frozen peas,
thawed |
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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). |
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2 |
Add 1 Tablespoon
oil, onions, and ¼ 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. |
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3 |
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. |
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4 |
Set slow cooker to
high, cover, and cook for 6 to 7 hours. (Or cook on low
for 10 to 11 hours.) |
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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. |
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Servings: 8 |
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Cooking Tips |
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*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. |
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**The tapioca thickens the
stew without giving it a starchy texture. |
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***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. |
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Recipe Source |
| Cook's
Country |
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