Slow Cooker Hearty Beef Stew
photo by Galley Wench
- Ready In:
- 10hrs 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 5 lbs boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
- salt, to taste
- pepper, to taste
- 3 tablespoons vegetable oil
- 4 medium onions, chopped fine
- 1 (6 ounce) can tomato paste
- 2 cups low sodium chicken broth or 2 cups beef broth
- 3 tablespoons soy sauce
- 1 lb carrot, peeled and cut into 1-inch pieces
- 1 lb parsnip, peeled and cut into 1-inch pieces
- 1 lb red potatoes, cut into 1-inch pieces
- 1 1⁄2 teaspoons fresh thyme, minced
- 2 bay leaves
- 2 tablespoons minute tapioca
- 2 cups frozen peas, thawed
directions
- Dry beef with paper towels, then season with salt and pepper.
- Heat 1 T 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 inset and repeat with remaining beef (you shouldn't need more oil).
- Add 1 T oil, onions and 1/4 t 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 a simmer and transfer to slow-cooker inset.
- Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
- Season with salt and pepper.
- Wrap vegetables in foil packet that will fit in slow cooker.
- Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
- Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
- Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
- Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
- Transfer vegetable packet to plate.
- Carefully open packet (watch for steam) and stir vegetables and juices into stew.
- Add remaining 1 t thyme and peas and let stand until heated through.
- Season with salt and pepper to taste and serve.
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Reviews
-
Good tasting recipe. Did make a few changes~~had no tapioca so I floured the meat , browning it <br/>with the onions.<br/>Did not make a foil pack~just put everything in crock pot and cooked for 5 hours on low.<br/>Added a few pinches of sugar to decrease the tartness of the tomato paste.<br/>Good but a bit to tomato tasting, Good but not my favorite.
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Great recipe, Lainey! I too subscribe to Cook's Country magazine and saw you had posted it here just when I direly needed it to fix for my friend and her husband after her kidney transplant. I almost perfectly halved the recipe, but added some of my favorites; fresh sliced mushrooms while sauteeing the onions, and some rutabaga, yam, and celery along with the carrots in the steam packet. I used 1 can of low sodium beef broth and about a cup of home-made gravy left from last night's dinner, and 1 tablespoon of the quick tapioca. I'm sure it came out just the consistency as you describe (coats the back of a spoon), and is wonderful for dipping dinner rolls...YUM! I left out the soy sauce because of the health problem and because I used the leftover gravy. I have a Corning large round crockpot, and it seems to run really hot. I started everything out on high, after 4 hours dumped the steamed vegies back in and let it just sit to get the gravy and veggies to blend, and the veggies were still holding together for packing, freezing and reheating. Thanks Lainey! Dee-Lish.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!