8 pound boneless beef chuck-eye roast trimmed and cut into 1-1/2 in. cubes
salt and pepper to taste.
3 Tbsp. EVOO
4 medium yellow onions, chopped fine
1 (6 ounce) can tomato paste
2 cups chicken or beef broth
3 Tbsp. soy sauce
1 pound carrots, peeled and cut into 1-in. pieces
1 pound parsnips, peeled and cut into 1-in. pieces
1 pound red potatoes, peeled, cut into 1-in. pieces
1-1/2 teaspoon minced fresh thyme
2 bay leaves
2 Tbsp. Minute Tapioca 2 cups frozen peas, thawed
- Dry beef with paper towels, then season with salt and pepper. heat 1 tablespoon 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 and repeat with the remaining beef.
2 Add 1 tablespoon oil, onions and 1/4 teaspoon 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 simmer and put into the slow cooker.
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Toss carrots, parsnips, potatoes, 1/2 teaspoon thyme and remaining 1 tablespoon oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that will fit in slow cooker. Stir bay leaves and tapioca in the beef . Set vegetables on top of beef.
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Set slow cooker on high, cover and cook for 6-7 hours. Or cook on low for 10-12 hours. Transfer vegetable packet to plate. Carefully open and stir vegetables and juices into the stew. Add remaining 1 teaspoon thyme and peas and let stand until heated through. Seasoning with salt and pepper to taste and serve.
I know it is just to hot to think about eating this now but is so good and comforting on a cold winter’s night. Served with home made biscuits of corn muffins.