Ingredients

• 2 cups frozen chopped onions (or 2 onions minced)
• 3 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 3/2 teaspoons garlic powder (or 6 garlic cloves, minced)
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
• 1 cup low sodium chicken broth plus extra as needed
• 1 cup beef broth
• 8 ounces baby carrots
• 1/4 cup soy sauce
• 2 tablespoons minute tapioca
• 2 bay leaves
• 3 pounds beef steak tips
• salt and pepper
• 1 pound frozen roasted potatos, steak fries, or French fries (Gavin likes yam but they are soft)
• 1 cup frozen peas

Directions

1. Microwave onions, tomato paste, 1 tablespoon oil, garlic powder, and thyme to bowl, stirring occasionally, until onion are softened, about 5 minutes: transfer to slow cooker.
2. Stir chicken broth, beef broth, carrots, soy sauce, tapioca, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender 9 to 11 hours on low or 5 to 7 hours on high
3. Transfer beef to cutting board, let cool slightly, then shred into bite sized pieces (see page 21). Let stew settle for 5 minutes, then remove fat from the surface using a large spoon. Discard bay leaves
4. Microwave potatoes with remaining tablespoon oil in bowl, stirring occasionally, until thawed and warm, 5 to 7 minutes. Stir warm potatoes, shredded beef, and peas into stew and let sit until heated through, about 5 minutes (Adjust stew consistency with additional hot broth as needed.) Season with salt and pepper to taste and serve.