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)
- 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.
- 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.
- Cover and cook for 8- 10 hours on LOW or 4 – 5 hours on HIGH.
- 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.