Slow Cooker Winter Beef Stew

This Beef Stew has a wonderful herb taste to it. It orginally came from Taste of Home Light and Tasty Magazine Dec/Jan '05. The only change I made was add quick cooking Tabioca to the broth to thicken it and cook it in the crockpot. In my house, I am considered the Crockpot Queen. LOL

• Ready In: 9 hrs 20 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  boneless chuck roast, cut into 1 1/4 inch pieces
• 1  cup  chopped onion
• 2  garlic cloves, minced
• 2  teaspoons canola oil
• 1 1⁄2 lbs small red potatoes, cut into chunks
• 3  medium carrots, cut into 1 inch pieces
• 2  medium onions, chopped
• 14 1⁄2 ounces  reduced-sodium beef broth
• 1  cup  unsweetened apple juice
• 1⁄4 cup  minced fresh parsley
• 2  bay leaves
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon pepper
• 1  slice bacon, cooked and crumbled
• 6  ounces tomato paste
• 3  tablespoons quick-cooking tapioca

Directions

1. Lightly brown beef cubes.
2. If you don't have time, you can skip this step.
3. Place beef cubes in bottom of slow cooker.
4. Place chopped onion and minced garlic cloves on top of beef.
5. Layer the potatoes,carrots and cooked bacon.
6. In a medium mixing bowl, combine the broth, apple juice, tomato paste, quick cooking tapioca, parsley, bay leaves, salt, thyme,and pepper.
7. Pour over meat.
8. Cover and cook on low for 8- 9 hours or on high 4-5; until vegetables are tender.
9. Remove bay leaf before serving.
10. Enjoy!