Slow Cooker Beef Stew Recipe

INGREDIENTS

5 lb

boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes

salt and pepper

3 tbsp

canola or vegetable oil

medium onions, chopped finely

1 6 ounce can

tomato paste

2 cups

low-sodium beef broth

3 tbsp

soy sauce

1 lb

carrots, peeled and cut into 1-inch chunks

1 lb

parsnips, peeled and cut into 1-inch chunks

1 lb

red potatoes, cut into 1-inch chunks

2 tsp

minced fresh thyme, divided

whole bay leaves

2 tbsp

Minute Tapioca

2 cups

frozen peas, thawed