Crock-Pot Beef Vegetable Stew
Nutrition Information
  • Serves: 12
  • Calories: 350
  • Fat: 12
  • Carbohydrates: 22
  • Sodium: 400
  • Fiber: 4
  • Protein: 35
  • Cholesterol: 85
Cook Time: 
Total Time: 
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Ingredients
  • 2 tablespoons canola oil, divided
  • 3 pound lean rump roast, trimmed & cut into 1 inch cubes
  • ½ teaspoon each salt and pepper
  • 1 large onion, diced
  • 1 (6 oz) can tomato paste
  • 2 tablespoons low-sodium soy sauce
  • 1 ½ cups beef broth
  • ½ cup red wine
  • 1 teaspoon thyme leaves, divided
  • 2 tablespoons Minute tapioca
  • 2 bay leaves
  • 2 large Russet potatoes, cubed
  • 3 stalks celery, sliced
  • 2 cups diced carrots
  • 1 tablespoon olive oil
  • 2 cups frozen peas
Instructions
  1. Heat 1 tablespoon canola oil over medium heat in large Dutch oven. Season beef with salt and pepper. Working in batches, sear beef cubes then remove to slow-cooker. After browning and removing all the beef, heat remaining tablespoon of vegetable oil.
  2. Add onions and cook over medium-high heat until onions begin to brown. Add tomato paste and stir constantly for one minute. Add soy sauce, beef broth, red wine, and ½ teaspoon thyme leaves. Stir in tapioca and bay leaves and pour over beef in crock pot.
  3. Tear a sheet of aluminum foil about 2 times the size of the crock-pot opening. Combine potatoes, celery, carrots; toss gently with olive oil and remaining ½ teaspoon of thyme leaves. Fold together edges of foil and crimp to seal. Put vegetable packet directly on top of beef mixture in crock-pot. Cover with lid and cook for 6 to 7 hours on high or 10 hours on low.
  4. Carefully remove lid and open foil packet. Stir contents into stew mixture. Add peas; heat through and serve.
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