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
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.
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.
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.
Carefully remove lid and open foil packet. Stir contents into stew mixture. Add peas; heat through and serve.