Slow Cooker Beef Stew


2 Tbsp. quick cooking tapioca
1/2 lb. baby carrots, cut in half
1 medium onion, finely chopped
2 lb. red potatoes, washed well and cut into 2-inch chunks
1 bay leaf
2 lbs. beef stew meat
1 (12 oz.) jar S&F Beef Stew Cooking Sauce
2 Tbsp. S&F Peppercorn Steak Sauce
1 Tbsp. beef bouillon
1 Tbsp. Montreal steak seasoning
1 (12 oz.) pkg. frozen peas, thawed
2 Tbsp. finely chopped fresh parsley or thinly sliced chives (optional)


  1. Sprinkle the tapioca into the slow cooker crock pot. Layer the carrots, onion, red potatoes and bay leaf into the crock pot. Do not mix.
  2. Add the next 5 ingredients (stew meat through steak seasoning) to mixing bowl and stir until evenly blended. Pour the seasoned meat over the vegetables. Do not mix.
  3. Cover and cook for 8- 10 hours on LOW or 4 – 5 hours on HIGH.
  4. Stir in the peas and cover. Cook for an additional 10 – 15 minutes, until peas are tender. If desired, garnish each bowl with a sprinkling of parsley.