Slow Cooker Winter Beef Stew

• 1 12 lbs boneless chuck roast, cut into 1 1/4 inch pieces
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 teaspoons canola oil
• 1 12 lbs small red potatoes, cut into chunks
• 3 medium carrots, cut into 1 inch pieces
• 2 medium onions, chopped
• 14 12 ounces reduced-sodium beef broth
• 1 cup unsweetened apple juice
• 14 cup minced fresh parsley
• 2 bay leaves
• 12 teaspoon salt
• 12 teaspoon dried thyme
• 12 teaspoon pepper
• 1 slice bacon, cooked and crumbled
• 6 ounces tomato paste
• 3 tablespoons quick-cooking tapioca

1. Lightly brown beef cubes.
2. If you don't have time, you can skip this step.
3. Place beef cubes in bottom of slow cooker.
4. Place chopped onion and minced garlic cloves on top of beef.
5. Layer the potatoes,carrots and cooked bacon.
6. In a medium mixing bowl, combine the broth, apple juice, tomato paste, quick cooking tapioca, parsley, bay leaves, salt, thyme,and pepper.
7. Pour over meat.
8. Cover and cook on low for 8- 9 hours or on high 4-5; until vegetables are tender.
9. Remove bay leaf before serving.
10. Enjoy!

chuck roast, onion, garlic, canola oil, red potatoes, carrots, onions, beef broth, apple juice, parsley, bay leaves, salt, thyme, pepper, bacon, tomato paste, quickcooking tapioca

Taken from www.food.com/recipe/slow-cooker-winter-beef-stew-107029 (may not work)