Slow-Cooker Hearty Beef Stew


  • 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


  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. 

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