Slow Cooker Hearty Beef Stew - cooking recipe

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 (6 ounce) can tomato paste
2 cups low sodium chicken broth or 2 cups beef broth
3 tablespoons soy sauce
1 lb carrot, peeled and cut into 1-inch pieces
1 lb parsnip, 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

Preparation

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