Cook's Country Slow Cooker Hearty Beef Stew - Instructions Continued
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.
4. Slow cook: Cover and cook on high until beef is tender, 6 to 7 hours (or
cook on low 10 to 11 hours). Discard bay leaves and transfer vegetable packet to bowl.
Carefully open packet (watch for steam) and return vegetables and any accumulated
juices to slow cooker. Stir in remaining thyme and peas, cover, and let stand until
heated through, about 5 minutes. Season with salt and pepper. Serve.