Winter

Slow Cooker Beef and Vegetable Stew

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Slow-Cooker Beef and Vegetable Stew

2 T vegetable oil, divided

3 lb beef chuck roast, cut into 1 inch cubes


2 medium onions, diced

1/4 t salt

6 oz can tomato paste

2 T soy sauce

1 1/2 c beef broth

1/2 c red wine

1 t dried thyme, divided


2 bay leaves

2 T Minute tapioca


1 T olive oil

2 large Russet potatoes, cubed

3 stalks celery, sliced into 1/4 inch thick moons

2 c diced carrot


2 c frozen peas

Season beef with salt and pepper. Heat 1 tablespoon of vegetable oil in medium stockpot until it is shimmering hot. Work in batches and sear beef on several sides, then remove to slow-cooker. After browning and removing all the beef, heat another tablespoon of vegetable oil and then add onions and 1/4 teaspoon of salt to pan. Cook over medium-high heat until onions begin to brown. Add tomato paste and stir constantly for one minute, then add soy sauce, 1/2 teaspoon dried thyme, wine and beef broth. Whisk to combine, then pour over beef in slow-cooker. Add tapioca and bay leaf.

In a separate bowl toss carrots potatoes and celery with 1 tablespoon of olive oil and 1/2 teaspoon of dried thyme. Tear a sheet of aluminum foil that is roughly twice as wide as your slow-cooker. Place vegetables on aluminum foil and then fold over, crimping aluminum foil to seal. Put vegetable pack directly on top of beef in slow-cooker. Replace lid and cook on high for 6-7 hours.

Carefully open aluminum foil packet and stir roasted vegetables along with 2 cups of frozen peas into beef. 

Printable version here

Notes: Sorry for the lack of posts recently; nothing reduces ones desire to cook (or eat for that matter) faster than a sinus infection. For two weeks everything tasted like dust.

I have lots of recipes for stew and I like them all for different reasons. This was particularly nice when I didn't feel well because after an initial rally to get the beef done I didn't have to worry about dinner again all day. The techniques of using the tapioca as a thickener and of putting the vegetables in aluminum foil are both compliments of Cook's Country. Patrick liked this recipe, Caroline and Edward did not. I had lots of leftover stew so I put it into mini loaf pans and covered it with a pie crust and froze it to have as pot pies later.