I've misplaced a recipe for one of the best beef stews I've tasted, cut out from Cook's Country magazine about 5-6 yrs. ago. I know it called for tapioca as a thickener and you make a hobo package for the potatoes and carrots to cook separately on top so they don't overcook. I tweaked it a little, cut back on the full two onions it called for, as I felt there were too many and made the dish too bitter. I also added whole mushrooms to the vegetable mix which did fine.
Does anyone have a similar recipe they can post?
Is this the recipe? Hearty Beef Stew
, Cook’s Country Magazine
5 pounds boneless beef chuck-eye, trimmed and cut into 1 1/2 inch cubes
3 T vegetable oil
4 medium onions, chopped fine
1 (6 ounce) can tomato paste
2 c low-sodium chicken or beef broth
3 T soy sauce
1 pound carrots, peeled and cut into 1 inch pieces
1 pound red potatoes, peeled and cut into 1 inch pieces
1 pound parsnips, peeled and cut into 1 inch pieces
1 1/2 t minced fresh thyme
2 bay leaves
2 T Minute Tapioca
2 c frozen peas, thawed
1. Dry beef with paper towels, then season with salt and pepper. Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow-cooker and repeat with remaining beef (you shouldn’t need more oil).
2. Add 1 T oil, onions, and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow-cooker.
3. Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil into bowl. Season with salt and pepper. Wrap vegetables in foil packet that will fit in slow cooker. Stir bay leaves and tapioca into slow cooker; set vegetable packet on top of beef.
4. Set slow-cooker to high, cover and cook for 6 to 7 hours (Or cook on low for 10 to 11 hours.) Transfer vegetable packet to plate. Carefully open packet (watch for steam) and stir vegetables and juices into stew. Add remaining 1 t thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.