Hearty Slow Cooker Beef Stew

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