Slow Cooker Beef Stew

Total Time: 10 hrs 30 mins Preparation Time: 30 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 4 medium onions, minced
• 1/4 cup tomato paste
• 6 garlic cloves, minced
• 1 1/2 cups low sodium chicken broth
• 1 1/2 cups low sodium beef broth
• 3 lbs lean stewing beef, cut in 1 . 5-inch chunks
• 1/3 cup low sodium soy sauce
• 2 tablespoons minute tapioca
• 3 bay leaves
• 1 lb red potatoes, cut in 1-inch chunks
• 1 lb carrot, cut in 1-inch chunks
• 1 lb parsnip, cut in 1-inch chunks
• 1 medium turnip, cut in 1-inch chunks
• 2 teaspoons thyme
• 2 cups frozen peas, thawed
• fresh ground black pepper, to taste
• 1/4 teaspoon salt

Recipe

• 1 heat 1 tbsp oil in a nonstick skillet over medium heat until the oil is shimmering. add the onion, tomato paste, garlic, and 1/4 tsp salt ad cook until the onions are soft & lightly browned (about 10-15 minutes).
• 2 stir in the chicken broth, scraping up any browned in bits.
• 3 pour the onion mixture into the slow cooker. stir in the beef broth, meat, soy sauce, tapioca, and bay leaves.
• 4 in a large mixing bowl, toss the potatoes, carrots, parsnips, turnips, 1 tbsp oil, and 1 tsp thyme. season with salt & pepper.
• 5 wrap the vegetable mixture in a large piece of aluminum foil to make a pouch/packet that will fit in the top of the slow cooker (or use an aluminum oven bag).
• 6 set the vegetable packet in the slow cooker on top of the meat mixture.
• 7 cover and cook on low for 9-11 hours (or high for 5-7 hours).
• 8 transfer the veggie packet to a plate.
• 9 let the stew settle for 5 minutes or so, then skim any excess fat from the top with a large flat spoon, tilting the cooker insert if necessary. remove & discard the bay leaves.
• 10 carefully open the veggie packet, watching for steam. stir the veggies and any of their juices into the meat mixture.
• 11 stir in the peas and 1 tsp thyme. let stand about 5 minutes for the peas to heat through.
• 12 season with salt & pepper to taste and serve.