Slow Cooker Beef Stew

READY IN: 10hrs 30mins




  • Heat 1 TBSP oil in a nonstick skillet over medium heat until the oil is shimmering. Add the onion, tomato paste, garlic, and 1/4 tsp salt ad cook until the onions are soft & lightly browned (about 10-15 minutes).
  • Stir in the chicken broth, scraping up any browned in bits.
  • Pour the onion mixture into the slow cooker. Stir in the beef broth, meat, soy sauce, tapioca, and bay leaves.
  • In a large mixing bowl, toss the potatoes, carrots, parsnips, turnips, 1 TBSP oil, and 1 tsp thyme. Season with salt & pepper.
  • Wrap the vegetable mixture in a large piece of aluminum foil to make a pouch/packet that will fit in the top of the slow cooker (or use an aluminum oven bag).
  • Set the vegetable packet in the slow cooker on top of the meat mixture.
  • Cover and cook on low for 9-11 hours (or high for 5-7 hours).
  • Transfer the veggie packet to a plate.
  • Let the stew settle for 5 minutes or so, then skim any excess fat from the top with a large flat spoon, tilting the cooker insert if necessary. Remove & discard the bay leaves.
  • Carefully open the veggie packet, watching for steam. Stir the veggies and any of their juices into the meat mixture.
  • Stir in the peas and 1 tsp thyme. Let stand about 5 minutes for the peas to heat through.
  • Season with salt & pepper to taste and serve.