Hearty Root Vegetable and Beef Stew 9/27/12

5 lbs chuck roast (boneless beef, trimmed and cut into 1 12 inch cubes)

salt (taste)

pepper (taste)

3 tbsps vegetable oil

4 onions (chopped fine)

6 ozs tomato paste

2 cups chicken broth (low sodium, beef)

3 tbsps soy sauce

1 lb carrot (peeled and cut into 1 inch pieces)

1 lb parsnip (peeled and cut into 1 inch pieces)

1 lb red potato (cut into 1 inch pieces)

1 12 tsps fresh thyme (minced)

2 bay leaves

2 tbsps minute tapioca

2 cups frozen peas

1	Dry beef with paper towels, then season with salt and pepper.
2	Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
3	Add half of beef and brown on all sides, about 8 minutes.
4	Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil).
5	Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
6	Add tomato paste and cook, stirring well, for 2 minutes.
7	Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
8	Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
9	Season with salt and pepper.
10	Wrap vegetables in foil packet that will fit in slow cooker.
11	Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
12	Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
13	Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
14	Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
15	Transfer vegetable packet to plate.
16	Carefully open packet (watch for steam) and stir vegetables and juices into stew.
17	Add remaining 1 t thyme and peas and let stand until heated through.
18	Season with salt and pepper to taste and serve.

Revised from : http://www.yummly.com/recipe/Slow-Cooker-Hearty-Beef-Stew-Recipezaar