Source  Mel's Kitchen Cafe

Recipe Added:  11/13/2011

Cut roast into 1 1/2-inch pieces. Pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 Tbsp of the oil over medium heat until the oil is rippling and hot. Cook beef until it is well browned on each side, about 4 minutes then place the meat in the slow cooker.

Return the skillet to medium heat and more oil, if necessary, and the onions and 1/4 tsp salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 tsp thyme, and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 Tbsp oil, 1/2 tsp thyme, 1/2 tsp salt and 1/2 tsp pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (2 sheets of regular if no heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges well to form a foil packet. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet and discard the bay leaf. Carefully open the foil packet. Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

1. http://www.melskitchencafe.com/2011/01/hearty-beef-stew-slow-cooker.html

2. http://www.thesisterscafe.com/2009/05/crockpot-beef-stew-2