Hearty Slow-Cooker Beef Stew

Hearty Slow-Cooker Beef Stew

5 pounds boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes

salt and pepper

3 tablespoons vegetable oil

4 onions, minced (about 4 cups)

6 ounces tomato paste

2 cups low-sodium chicken or beef broth

3 tablespoons soy sauce

1 pound carrots, peeled and cut into 1 inch pieces

1 pound parsnips, peeled and cut into 1-inch pieces

1 pound red potatoes (about 3) cut into 1-inch pieces

1 1/2 teaspoons minced fresh thyme

2 bay leaves

2 tablespoons minute tapioca

2 cups frozen peas, thawed

Pat the beef dry with paper towels, and season with salt and pepper.  Heat 1 tablespoon oil in a large nonstick skillet over medium heat until just smoking.  Add half of the meat and brown on all sides, about 8 minutes.  Transfer beef to the slow-cooker and repeat with the remaining beef.

Add 1 tablespoon of the oil, onion and slat to the empty skillet and cook onions 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 a simmer.  Transfer to the slow-cooker.

Toss the carrots, parsnips. potatoes with 1 teaspoon thyme and the rest of the oil in a large bowl and season with salt and pepper.Wrap the vegetables in foil.  Stir the bay leaves and tapioca into the cooker; set the vegetable packet on top of the beef.

Set the slow cooker to high and cook for 6-7 hours or low 10-11 hours.  Transfer the vegetables to a plate.  Carefully open the packet and stir the vegetables into the stew.  Add the remaining thyme and the peas and let stand until peas are heated through, about 15 minutes.  Discard the bay leaves, season with salt and pepper to taste and serve.