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