There’s nothing like a bowl of hearty, rustic stew on a cold winter’s night. Snuggled in a blanket while the Christmas tree lights cast a soft glow, I enjoyed the fruit of my slow cooker’s labor.
Let’s start with the vegetables. They are perfectly cooked. Rather than cooking them alongside the beef, the vegetables are wrapped in aluminum foil to steam on their own. This prevents the potatoes and carrots from becoming a mushy mess while also retaining their own flavor.
Secondly, the beef is fork-tender. Adding soy sauce really brings out the beef flavor and there’s a lot of beef. When I say the recipe is hearty, I mean it.
A secret ingredient, tapioca, rounds out the recipe. It thickens the stew without affecting the flavor.
