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).

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.

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.

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.