Recipe from Sandy Olsen
5 lbs boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
Salt and pepper
3 tbls vegetable oil, divided
4 medium onions, chopped fine
1 (6 oz) can tomato paste
2 cups low-sodium chicken or beef broth
3 tbls soy sauce
1 1/2 lbs carrots, peeled and cut into 1-inch pieces
1 1/2 lbs red potatoes, cut into 1-inch pieces
1 1/2 tsp minced fresh thyme, divided
2 bay leaves
2 tbls Minute Tapioca
2 cups frozen peas, thawed
1. Dry beef with paper towels, then season with salt and pepper. Heat 1 tbls oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow cooker and repeat with remaining beef (shouldn't need more oil).
2. Add 1 tbls oil, onions and 1/4 tsp salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow cooker.
3. Toss carrots, potatoes, 1/2 tsp thyme and remaining 1 tbls oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that fits in slow cooker; set vegetable packet on top of beef.
4. Set slow cooker to high, cover, and cook for 6-7 hours; or cook on low for 10 -11 hours. Transfer vegetable packet to plate. Carefully open packet (watch for steam) and stir vegetables and juices into stew. Add remaining 1 tsp thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.