Slow-Cooker Hearty Beef Stew | America's Test Kitchen

Ingredients

• 5 pounds boneless beef chuck-eye roast, cut into 1 1/2-inch pieces
• 1/4 cup vegetable oil
• Salt and pepper
• 4 onions, chopped fine
• 1 (6-ounce) can tomato paste
• 2 cups low-sodium beef or chicken broth
• 3 tablespoons soy sauce
• 2 bay leaves
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 pound parsnips, peeled and cut into 1-inch pieces
• 1 pound red potatoes, scrubbed and cut into 1-inch pieces
• 1 1/2 teaspoons minced fresh thyme
• 2 tablespoons Minute tapioca
• 2 cups frozen peas, thawed