Warm Comfort Food at its Finest!

What’s special about this recipe is the way you cook the vegetables. Instead of just throwing them into the slow cooker you wrap them in foil – this will keep all the aromas inside and you’ll get an even more delicious meal!

INGREDIENTS

• 5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
• Salt and pepper
• 2 tablespoons canola oil
• 2 medium yellow onions, finely chopped
• 1 (6-ounce) can tomato paste
• 2 cups low-sodium chicken broth or beef broth
• 3 tablespoons soy sauce
• 2 bay leaves
• 1 pound carrots, peeled, and cut into 1-inch pieces
• 1 pound red potatoes, washed and cut into 1-inch pieces
• 1 teaspoon dried thyme
• 2 tablespoons Minute tapioca
• 2 cups frozen peas

Instructions:

1. Season the meat with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. Toss the meat in the slow cooker and follow the same process with the second half of the meat.
2. Return the skillet to medium heat and add the onions and 1/4 teaspoon salt, cook until the onions are translucent and golden. 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.
3. 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. Lay out a large piece of heavy-duty aluminum foil. 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.
4. 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 (watch out for steam). 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.

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Quick Tip: Add some wine for depth- substitute one cup of broth for one cup of wine and enjoy!

Thanks to Mel’s Kitchen Cafe for this hearty and comforting slow cooker stew.