and the 2 bay leaves to the
this is the thickener...
packet on top. Put the
lid on and placed it on
added the cooked veggies
and peas to the mix.
"Hearty Beef Stew"
Slow-Cooker Hearty Beef Stew (serves 6 - 8)
5 pounds boneless beef chuck-eye roast , cut into 1 1/2-inch pieces
1/4 cup vegetable oil divided
Salt and pepper to taste
4 onions , chopped fine (I added 1 cup)
1 (6-ounce) can tomato paste
2 cups beef or chicken broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots , peeled and cut into 1-inch pieces (I added 1 1/2 cups)
1 pound parsnips , peeled and cut into 1-inch pieces (we did not add parsnips)
1 pound red potatoes , scrubbed and cut into 1-inch pieces (added 1 1/2 cups )
1 1/2 teaspoons minced fresh thyme
2 tablespoons Minute tapioca
2 cups frozen peas , thawed (Joe said to add more next time:-)
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 remaining beef.
2. BROWN ONIONS Add onions, 1 tablespoon oil, and ¼ 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, ½ teaspoon thyme, ½ teaspoon salt, and ½ 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.
So what did I rate this recipe on my cooking scale. I would give it an 8/10. I did not give it a 10 because...
*Prep time was long, about an hour.
*Joe and I both added a lot of salt and pepper
*It was a bit dry. I would make it again, but I would add more liquid to the mix.
The next night we had left overs. I added some more chicken broth and it tasted better then the first night. All in all it was great recipe.
Happy cooking everyone!
Enjoy Your World:-)