Slow Cooker Beef Stew

5 lbs. boneless chuck roast, cut into 1.5-inch pieces

salt and pepper

2 Tbs canola oil

2 medium yellow onions, finely chopped

6 oz. tomato paste

2 c low-sodium chicken broth

3 Tbs soy sauce

2 bay leaves

1 lb. carrots, peeled and cut into 1-inch pieces

1 lb. red potatoes, washed and cut into 1-inch pieces

1 tsp dried thyme

2 Tbs Minute tapioca

2 c frozen peas

After you've cut the meat into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper.  In a large skillet, heat 1 Tbs of oil over medium heat until the oil is rippling and hot.  Cook half the beef until it well browned on each side, about 4 minutes.  (No need to cook it all the way through-- just get some great brown color all around.). Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry).  Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 tsp salt and cook until the onions are translucent and golden, about 6 minutes.  Add the tomato paste and cook, stirring, for about 2 minutes.  Slowly whisk in the broth, soy sauce, 1/2 tsp thyme and bay leaves.  Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 Tbs oil, 1/2 tsp thyme, 1/2 tsp salt, and 1/2 tsp pepper.  On the counter, lay out a large piece of heavy-duty aluminum foil (or use two sheets of regular foil on top of each other).  Place the tossed the vegetables on one side of the foil.  Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker.  Stir in the tapioca into the slow cooker.  Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew.  Discard the bay leaves from the stew.  Carefully open the foil packet (be careful of steam!).  Return the vegetables and any juices to the slow cooker and gently mix them into the stew.  Stir in the frozen peas and let them rest in the stew for 5-10 minutes until they are heated through.  Serve!

From Mel's Kitchen Cafe