Ingredients

• 1 tbsp vegetable oil
• 1 tbsp tomato paste
• 2 garlic cloves, minced
• 1 tsp minced fresh thyme, or 1/4 tsp dried
• 2 cups beef broth, plus extra if needed
• 8 oz small red potatoes, unpeeled
• 2 carrots, peeled and sliced 1/2 inch thick
• 1 tbsp instant tapioca
• 1 tbsp soy sauce
• salt and pepper
• 1 lb sirloin steak tips, trimmed and cut into 1 1/2 inch pieces
• 2/3 cup frozen peas

Instructions

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave oil, tomato paste, garlic, and thyme in bowl, stirring occasionally, until fragrant, about 1 minute; transfer to prepared slow cooker. Stir in broth, potatoes, carrots, tapioca, soy sauce, 1/2 tsp salt, and 1/2 tsp pepper. Season beef with pepper and stir into slow cooker. Cover and cook until beef is tender 6-7 hours on low, or 4-5 hours on high.
2. Using large spoon, skim excess fat from surface of stew. Stri in peas and let sit until heated through, about 5 minutes. Adjust stew consistency with extra broth as needed. Season with salt and pepper to taste and serve.

Original recipe from The Complete Cooking for Two Cookbook.