Serves 6 to 8
5 lbs boneless beef chuck roast, cut into 1 1/2 inch pieces
salt and pepper
4 tablespoons vegetable oil
3 small onions, chopped fine
1 (6 oz) can tomato paste
2 cups low-sodium chicken broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled and cut into 1 inch pieces
1 pound parsnips, peeled and cut into 1 inch pieces
1 pound red potatoes, scrubbed and cut into 1 inch pieces
1 teaspoon dried thyme
2 tablespoons minute tapioca
2 cups frozen peas, thawed
Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium high heat until shimmering. Cook half of beef until well browned all over, about 8 minutes. Transfer to slow cooker. Add another tablespoon of oil and remaining beef and cook 8 minutes, transfer to slow cooker. Add onions, 1 tablespoon oil, and 1/4 teaspoon salt to now-empty skillet and cook until browned, 6 to 8 minutes. Add tomato paste and cook, stirring, for 2 minutes. Slowly stir in broth, soy sauce, and bay leaves and bring to a boil. Transfer to slow cooker, stir in tapioca.
Toss carrots, parsnips, potatoes, 1 tablespoon oil, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper in a bowl. Place vegetables on a large sheet of aluminum foil. Fold foil over to create a sealed packet. Place the packet on top of the beef mixture in the slow cooker.
Cover and cook on high 6 to 7 hours or on low 10 to 11 hours. Turn slow cooker off, discard bay leaf, and open vegetable packet carefully to avoid steam. Add vegetables to the stew. Stir in remaining 1/2 teaspoon thyme and peas, cover, and let stand 5 minutes. Season with salt and pepper as needed, serve.
5 lbs boneless beef chuck roast, cut into 1 1/2 inch pieces
salt and pepper
4 tablespoons vegetable oil
3 small onions, chopped fine
1 (6 oz) can tomato paste
2 cups low-sodium chicken broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled and cut into 1 inch pieces
1 pound parsnips, peeled and cut into 1 inch pieces
1 pound red potatoes, scrubbed and cut into 1 inch pieces
1 teaspoon dried thyme
2 tablespoons minute tapioca
2 cups frozen peas, thawed
Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium high heat until shimmering. Cook half of beef until well browned all over, about 8 minutes. Transfer to slow cooker. Add another tablespoon of oil and remaining beef and cook 8 minutes, transfer to slow cooker. Add onions, 1 tablespoon oil, and 1/4 teaspoon salt to now-empty skillet and cook until browned, 6 to 8 minutes. Add tomato paste and cook, stirring, for 2 minutes. Slowly stir in broth, soy sauce, and bay leaves and bring to a boil. Transfer to slow cooker, stir in tapioca.
Toss carrots, parsnips, potatoes, 1 tablespoon oil, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper in a bowl. Place vegetables on a large sheet of aluminum foil. Fold foil over to create a sealed packet. Place the packet on top of the beef mixture in the slow cooker.
Cover and cook on high 6 to 7 hours or on low 10 to 11 hours. Turn slow cooker off, discard bay leaf, and open vegetable packet carefully to avoid steam. Add vegetables to the stew. Stir in remaining 1/2 teaspoon thyme and peas, cover, and let stand 5 minutes. Season with salt and pepper as needed, serve.
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