Slow Cooker Beef Stew
Such a delicious and easy way to prepare beef stew!
Servings: 8 servings
Ingredients
- 5 pounds boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
- salt and pepper, to taste
- 3 tablespoons vegetable or canola oil, divided
- 4 medium onions, chopped finely
- One 6-ounce can tomato paste
- 2 cups low sodium beef broth
- 3 tablespoons soy sauce
- 1 pound carrots, peeled and cut into 1-inch chunks
- 1 pound parsnips, peeled and cut into 1-inch chunks
- 1 pound red potatoes, cut into 1-inch chunks
- 2 teaspoons minced fresh thyme, divided
- 2 whole bay leaves
- 2 tablespoons Minute Tapioca
- 2 cups frozen peas, thawed
Instructions
- Pat the beef dry with paper towels, then season with salt and pepper. Heat 1 tablespoon of oil in large nonstick skillet over medium-high heat until just smoking. Add half of the beef and brown on all sides, about 8 minutes. Transfer to the slow cooker insert and repeat with the remaining beef (you shouldn't need more oil).
- Add 1 tablespoon of oil, onions, and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add the tomato paste and cook, stirring well, for 2 minutes. Add the broth and soy sauce, bring to simmer, and transfer to the slow-cooker insert.
- Toss the carrots, parsnips, potatoes, 1 teaspoon thyme, and remaining 1 tablespoon of oil in a bowl. Season with salt and pepper. Wrap the vegetables in a foil packet that will fit in slow the cooker. Stir the bay leaves and tapioca into the slow-cooker insert; set the vegetable packet on top of the beef.
- Set the slow cooker to high, cover, and cook for 6 to 7 hours. (Or cook on low for 10 to 11 hours.)
- Carefully open the foil-wrapped vegetable packet (watch for steam) and scrape the vegetables and juices into the stew. Discard the foil. Add the remaining 1 teaspoon thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.
Notes
- *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.
Nutrition
Serving: 1serving | Calories: 750kcal | Carbohydrates: 42g | Protein: 62g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 196mg | Sodium: 944mg | Potassium: 2112mg | Fiber: 9g | Sugar: 13g | Vitamin A: 10150IU | Vitamin C: 42mg | Calcium: 128mg | Iron: 8mg