I wanted a lazy Sunday and not think about cooking dinner all day. So, I decided to make beef stew in the slow cooker. That means I did the cooking in the morning, put it in the pot, and let it cook all day. We could eat whenever we felt like it. Beef Stew is the perfect choice. There are all kinds of ways to make beef stew. I think this is the simplest with big chunks of food and lots of full flavors. Eat it with some big crusty bread!
- 2-3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch cubes
- 3 tablespoons vegetable oil
- 2 medium onions, chopped fine
- 3 Tbsp tomato paste
- 2 cups low-sodium chicken broth or beef broth
- 3 Tbsp soy sauce
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 pounds red potatoes, cut into 1-inch pieces
- 2 tsp minced fresh thyme leaves
- 2 bay leaves
- 2 Tbsp Minute Tapioca
- 2 cups frozen peas, thawed
- Dry beef, then season with salt and pepper.
- Heat 1 tablespoon oil in large nonstick skillet until it shimmers.
- Add half of beef and brown on all sides.
- Transfer to slow-cooker insert and repeat with remaining beef.
- Add 1 tablespoon oil, onions, and 1/4 teaspoon salt to empty skillet.
- Cook until golden brown.
- Add tomato paste and cook, stirring well, for 2 minutes.
- Add broth and soy sauce, bring to simmer, and transfer to slow-cooker.
- Toss carrots, potatoes, 1/2 teaspoon thyme, and remaining oil in bowl.
- Season with salt and pepper.
- Wrap vegetables in foil pack that will fit in slow cooker.
- Stir tapioca into slow-cooker insert.
- Set vegetable packet on top of beef.
- Set slow cooker to high, cover, and cook for 6 hours or low for 10 hours.
- Transfer vegetable packet to plate.
- Carefully open packet and stir vegetables and juices into stew.
- Add remaining thyme and peas and let stand until heated through.
- Season with salt and pepper to taste and serve.