Adjusted for extra sauce
- 5 lb boneless beef chuck-eye roast, cut into 1 ½ inch cubes
- salt and pepper
- 3 Tbsp vegetable oil
- 4 medium onions, chopped fine
- 1 6 oz can tomato paste
- 3 cups chicken or beef broth
- 4 Tbsp soy sauce
- 1 lb carrots, peeled and cut into 1 in pieces (1 ½ to 2 inches if cooking longer than 10 hours)
- 1 lb parsnips, peeled and cut into 1 in pieces (1 ½ to 2 inches if cooking longer than 10 hours)
- 1 lb red potatoes, peeled and cut into 1 in pieces (1 ½ to 2 inches if cooking longer than 10 hours)
- 1 ½ tsp thyme
- 2 bay leaves
- 2 Tbsp Minute tapioca
- 2 cups frozen peas, set out to thaw
1. Dry beef with paper towels then season with salt and pepper. Heat 1 Tbsp oil in large skillet over med high heat until just smoking, add half of beef and brown on all sides about 8 min. Transfer to slow cooker and repeat with remaining beef.
2. Add 1 Tbsp oil, onions and ¼ tsp salt to the empty skillet and cook until golden brown about 6 min. 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 tsp thyme and remaining 1 Tbsp oil in a large bowl. Season with salt and pepper. Wrap vegetables in a foil packet that will fit in the slow cooker, folding over the seam to trap steam. Stir bay leaves and tapioca into slow cooker with the meat and onion mixture. Set the vegetable packet on top of beef.
4. Set the slow cooker to high and cover. Cook for 6-7 hours. (Or cook on low for 10-11 hours)
5. Transfer vegetable packet to a plate. Open and pour vegetables and juices into the stew. Add remaining 1 tsp thyme and peas. Let stand until the peas are heated through. Season with salt and pepper to taste.