Categories: Crockpot

Ingredients

• 3 lb. chuck roast, cut into 1” pieces
• Salt and pepper
• 2 T. canola oil
• 1 large yellow onion, chopped
• 1 6-ounce can tomato paste
• 2 C. chicken stock or beef stock
• 3 T. soy sauce
• 2 bay leaves
• 2 T. Minute tapioca
• 1 lb. carrots, peeled and cut into 1” pieces
• 1 lb. red potatoes peeled and cut into 1” pieces
• 1 t. dried thyme
• 2 C. frozen peas

Directions

1. Pat the meat dry and season all the pieces with salt and pepper. In a large skillet, heat 1 T. of the oil over medium heat. Cook half of the beef until it is well browned on each side, about 5 minutes. Put the meat into the crockpot and follow the same process with the rest of the meat adding another tablespoon of oil to the pan if necessary.

2. When the meat is browned, add the onions and 1/4 teaspoon salt to the skillet and cook until they are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the stock, soy sauce, 1/2 t. thyme and bay leaves. Bring the mixture to a boil; stir in the tapioca and transfer to the crockpot, pouring it over the meat.

3. In a large bowl, toss the carrots, potatoes, 1 T. oil, 1/2 t. thyme, 1/2 t. salt and 1/2 t. pepper. On the counter, lay out a large piece of heavy-duty aluminum foil. Place the vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a foil packet that will fit in the top of your crockpot. Place the foil packet of vegetables on top of the stew, cover the crockpot, and cook on high for 5 hours or low for 8-9 hours.

4. When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves. Carefully open the foil packet; return the vegetables and any juices to the crockpot and gently mix them into the stew. Stir in the peas and let them rest in the stew for 10-15 minutes, until they are heated through.

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