Slow cooker Beef Stew - Courtney Homer

Source: melskitchencafe.com

Ingredients:
4 lb boneless chuck roast, cut into 1 1/2-inch pieces
salt and pepper
2 Tbsp canola oil
2 medium yellow onions, finely chopped
1 6-oz can tomato paste
2 cups low-sodium chicken broth or beef broth
3 Tbsp soy sauce
2 bay leaves
1 lb carrots, peeled and cut in 1-inch pieces
2 lb red potatoes, washed and cut into 1-inch pieces
1 tsp dried thyme
2 Tbsp minute tapioca
2 cups frozen peas

Directions:
After the meat has been cut into chunks, season with salt and pepper. In a large skillet, heat 1 Tbsp oil over medium heat until rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook all the way through - just get some great brown color all around. Toss the mea tin the slow cooker and follow the same process with the second half of the meat (you may need to add oil). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 tsp salt and cook until onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 tsp thyme, and bay leaves. Bring the mixture to a boil and transfer to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 Tbsp oil, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/2 tsp pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (or a double-sheet of regular). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker (like tinfoil dinners. You may want to make 2 packets instead of one large one). Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves. Carefully open the foil packet (be careful - the steam that escapes is hot). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.