- 4 lbs boneless chuck roast, cut into 1 1/2-inch pieces
- Salt and pepper
- 2 Tbls. olive oil
- 1 large yellow onion, finely chopped
- 1 (6-ounce) can tomato paste
- 2 C. low-sodium beef broth
- 3 Tbls. soy sauce
- 2 bay leaves
- 12-16 oz pkg. baby carrots
- 1 lb red potatoes, washed and cut into 1-inch pieces
- 1 tsp. dried thyme
- 2 Tbls. Minute tapioca
- 2 C. frozen peas
- After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.
- Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes.
- Add the tomato paste and cook, stirring, for about 2 minutes.
- Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.
- In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker.
- Stir the tapioca into the slow cooker.
- Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.
- When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew.
- Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.