INGREDIENTS

  • 5 lbs boneless beef chuck roast , trimmed and cut into 1 1/2-inch cubes
  • salt , to taste
  • pepper , to taste
  • 3 tablespoons vegetable oil
  • 4 medium onions , chopped fine
  • 1 (6ounce)can tomato paste
  • 2 cups low sodium chicken broth or beef broth
  • 3 tablespoons soy sauce
  • 1 lb carrots , peeled and cut into 1-inch pieces
  • 1 lb parsnips , peeled and cut into 1-inch pieces
  • 1 lb red potatoes, cut into 1-inch pieces
  • 1 1/2 teaspoons fresh thyme , minced
  • 2 bay leaves
  • 2 tablespoons minute tapioca
  • 2 cups frozen peas, thawed

DIRECTIONS

  1. Dry beef with paper towels, then season with salt and pepper.
  2. Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
  3. Add half of beef and brown on all sides, about 8 minutes.
  4. Transfer to slow cooker inset and repeat with remaining beef (you shouldn’t need more oil).
  5. Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
  6. Add tomato paste and cook, stirring well, for 2 minutes.
  7. Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
  8. Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
  9. Season with salt and pepper.
  10. Wrap vegetables in foil packet that will fit in slow cooker.
  11. Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
  12. Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
  13. Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
  14. Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
  15. Transfer vegetable packet to plate.
  16. Carefully open packet (watch for steam) and stir vegetables and juices into stew.
  17. Add remaining 1 t thyme and peas and let stand until heated through.
  18. Season with salt and pepper to taste and serve.