Cook's Country Slow Cooker Hearty Beef Stew - Instructions
Serves 6 to 8
1. Brown meat: Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon
oil in large skillet over medium-high heat until just smoking. Cook half of beef until well browned all
over, about 8 minutes. Transfer to slow-cooker insert and repeat with additional 1 tablespoon oil and
2. Brown onions: Add onions, 1 tablespoon oil, and 1/4 teaspoon salt to now-empty skillet and
cook until browned, 6 to 8 minutes. Add tomato paste and cook, stirring frequently, until paste begins
to darken, about 2 minutes. Slowly stir in broth, soy sauce, and bay leaves and bring to boil. Transfer
to slow cooker.
3. Wrap vegetables: Toss carrots, parsnips, potatoes, remaining oil, 1/2 teaspoon thyme, 1/2
teaspoon salt and 1/2 teaspoon pepper in large bowl. Place vegetables on one side of large piece of
heavy-duty aluminum foil. Fold foil over vegetables to form packet that will fit in slow cooker; crimp
edges to seal. Stir tapioca into slow cooker; set vegetable packet on top of beef.