Slow Cooker Hearty Beef Stew

READY IN: 10hrs 30mins




  • 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.