Crock-Pot Beef Vegetable Stew
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 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 and 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.
Nutrition FactsCalories: 350
Fat: 12 g
Carbohydrates: 22 g
Sodium: 400 mg
Fiber: 4 g
Protein: 35 g
Cholesterol: 85 mg