Name: Slow Cooker Beef Vegetable Stew
Prep time: 10
Cook time: 600
Ingredients: 2 tablespoons canola oil, divided; 3 pounds lean rump roast, trimmed and cut into 1-inch cubes; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 large onion, diced; 1 (6 ounce) can tomato paste; 2 tablespoons low-sodium soy sauce; 1 1/2 cups beef broth; 1/2 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

Slow Cooker Beef Vegetable Stew Recipe | Big Y