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Slow Cooker Hearty Beef Stew

  • 630minutes
  • 851calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B12, H, D
MineralsZinc, Copper, Natrium, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 lbs boneless beef chuck roast , trimmed and cut into 1 1/2-inch cubes

  2. salt , to taste

  3. pepper , to taste

  4. 3 tablespoons vegetable oil

  5. 4 medium onions , chopped fine

  6. 1 (6 ounce) can tomato paste

  7. 2 cups low sodium chicken broth or 2 cups beef broth

  8. 3 tablespoons soy sauce

  9. 1 lb carrot , peeled and cut into 1-inch pieces

  10. 1 lb parsnip , peeled and cut into 1-inch pieces

  11. 1 lb red potatoes, cut into 1-inch pieces

  12. 1 1/2 teaspoons fresh thyme , minced

  13. 2 bay leaves

  14. 2 tablespoons minute tapioca

  15. 2 cups frozen peas, thawed

Instructions Jump to Ingredients ↑

  1. Dry beef with paper towels, then season with salt and pepper.

  2. Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.

  3. Add half of beef and brown on all sides, about 8 minutes.

  4. Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil).

  5. Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.

  6. Add tomato paste and cook, stirring well, for 2 minutes.

  7. Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.

  8. Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.

  9. Season with salt and pepper.

  10. Wrap vegetables in foil packet that will fit in slow cooker.

  11. Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.

  12. Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.

  13. Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.

  14. Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).

  15. Transfer vegetable packet to plate.

  16. Carefully open packet (watch for steam) and stir vegetables and juices into stew.

  17. Add remaining 1 t thyme and peas and let stand until heated through.

  18. Season with salt and pepper to taste and serve.

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