The best thing about this beef stew recipe is that it’s cooked in a slow cooker. Slow cooker will do its magic while you are off doing your other responsibilities. You will just come back with a heavenly dinner that’s warm and savory. Slow cooker also makes the beef really tender. My family loves our beef so tender that it will easily cut even if we use just the fork. How about you? How do you like your beef stew?
See what our friends over at Recipe Girl have to say about this recipe:
“Now wouldn’t you just love a bowl of that for dinner? My {gluten-free} Mom happened to be over for dinner the night I made this stew, and it was very easy to adapt this recipe to make it gluten-free. The only ingredients you need to attend to are the beef broth and the soy sauce, and using gluten-free versions of those is simple. It’s a delicious, warm-you-up kind of meal for a chilly, not-enough-time-to-make-dinner kind of day!”
That’s another good thing about this beef stew recipe. If you want it to be gluten-free, go ahead and make it gluten-free. It’s a pretty flexible dish that everyone will just savor until the last morsel.
Ingredients
5 pounds Tyson boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
salt and pepper to taste
3 tablespoons Wesson canola or vegetable oil
4 medium onions, chopped finely
One 6-ounce can Hunt’s tomato paste
2 cups low-sodium College Inn beef broth
3 tablespoons Kikkoman soy sauce
1 pound carrots, peeled and cut into 1-inch chunks
1 pound parsnips, peeled and cut into 1-inch chunks
1 pound red potatoes, cut into 1-inch chunks
2 teaspoons minced fresh thyme, divided
2 whole McCormick bay leaves
2 tablespoons Minute Tapioca
2 cups Green Giant frozen peas, thawed
Instructions
1. Pat the beef dry with paper towels, then season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with remaining beef (you shouldn’t need more oil).
2. Add 1 Tablespoon oil, onions, and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow-cooker insert.
3. Toss carrots, parsnips, potatoes, 1 teaspoon thyme, and remaining 1 Tablespoon oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that will fit in slow cooker. Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
4. Set slow cooker to high, cover, and cook for 6 to 7 hours. (Or cook on low for 10 to 11 hours.)
5. Carefully open the foil-wrapped vegetable packet (watch for steam) and scrape the vegetables and juices into the stew. Discard the foil. Add remaining 1 teaspoon thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve
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Quick Tip: To make a foil packet, place the vegetables on one side of a large piece of heavy-duty foil. Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
Thanks again to Recipe Girl for this amazing recipe.
