bachelor beef stew

Bachelor Beef Stew
2 cups frozen chopped onions
3 tablespoons tomato paste
2 tablespoons vegetable oil
1 1/2 teaspoons garlic powder
2 teaspoons minced fresh thyme
1 cup low sodium chicken broth
1 cup beef broth
8 ounces baby carrots
2 tablespoons minute tapioca
2 bay leaves
3 pounds beef steak tips
salt and pepper
1 pound frozen roasted potatoes
1 cup frozen peas

Microwave onions tomato paste, 1 tablespoon oil, garlic power, and thyme in bowl, stirring occasionally, until onions are softened, about 5 minutes, transfer to slow cooker

Stir chicken broth, beef broth, carrots, soy sauce, tapioca, and bay leaves into slow cooker.  Season beef with salt and pepper and nestle into slow cooker.  Cover  and cook until beef in tender, 9-11 hours on low or 5-7 hours on high.

Transfer beef to cutting board, let cool slightly, then shred into bite-sized pieces.  Let stew settle for 5 minutes, then remove fat from surface using large spoon.  Discard bay leaves.

Microwave potatoes with remaining tablespoon oil in bowl, stirring occasionally, until thawed and warm, 5-7 minutes.  Stir warm potatoes, shredded beef, and peas into stew and let sit until heated through, about 5 minutes.  Season with salt and pepper