Hearty Slow Cooker Beef Stew Recipe

"I have discovered my new favorite beef stew recipe...more of a method than a recipe, actually. Putting the seasoned vegetables in a foil packet and roasting them in the crock pot sitting atop the meat gave the vegs a fantastic 'roasted' taste rather than mushy from sitting in the juices with the meat all day. The carrots taste like carrots, etc. You can use whatever spices you normally use in your stew (I added a little clove, and some other spices, about a tablespoon of Worcestershire sauce, plus a few cloves of garlic with the vegetables and another onion ), but try this method. The minute tapioca thickened to a lovely gravy. I also served this over the $20,000 rice pilaf made with beef broth (see related recipe), and it was a very happy coupling. You won't be disappointed. Make sure not to remove the lid from the slow cooker during the cooking process. Doing so will result in a loss of precious heat and will extend the cooking time. I cooked mine on low and it was done and delicious in about 7 hours, but my cooker tends to run a bit hot-your mileage may vary. You can do most of the prep for this recipe the night before the ingredients go into the slow cooker. Prepare the recipe through the browning of onions, adding tomato paste. and refrigerate the browned beef and onion mixture in separate containers. In the morning, transfer everything to the slow cooker and proceed with adding the rest of the vegetables. The cooking time will run to the high end of the ranges given in the recipe. Adapted from Cook's Illustrated."

Step by Step Method

Step 1

Pat the beef dry with paper towels, then season with salt & pepper.

Step 2

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until just smoking. Add half of the beef and brown on all sides, about 8 minutes.

Step 3

Transfer the beef to the slow-cooker insert and repeat with the remaining beef.

Step 4

Add 1 tablespoon of the oil, onions, and 1/4 teaspoon salt to the empty skillet and cook until golden brown, about 6 minutes.

Step 5

Add the tomato paste and cook, stirring well for 2 minutes. Add the broth and soy sauce, bring to a simmer and transfer to the slow-cooker insert.

Step 6

Toss the carrots, parsnips, potatoes, 1/2 tsp of the thyme and the remaining 1 Tblsp oil in a large bowl and season with salt & pepper.

Step 7

Wrap the vegetables in a foil packet that will fit into the slow-cooker.

Step 8

Stir the bay leaves and tapioca into the slow-cooker insert; set the vegetable packet on top of the beef.

Step 9

Set the slow-cooker to high, cover, and cook for 6-7 hours. (Or cook on low for 10-11 hours)

Step 10

Transfer the vegetable packet to a plate. Carefully open the packet (watch for the steam) and stir the vegetables and juices into the stew.

Step 11

Add the remaining 1 tsp thyme and the peas and let stand until the peas are heated through, about 15 minutes. Discard the bay leaves, season with salt & pepper to taste, and serve. YUM