READY IN: 8hrs 20mins
2 (10 1/2ounce) cans French onion soup
1⁄4 cuptomato paste
2 1⁄2 tablespoons instant tapioca
2lbsyukon gold potatoes, cut into chunks
4lbsbeef stew meat, cut into 1 1/2 inch chunks
Serving Size: 1 (396) g
Servings Per Recipe:10
Calories from Fat 83 g 22 %
Total Fat 9.3 g 14 %
Saturated Fat 3.7 g 18 %
Cholesterol 116.1 mg 38 %
Sodium 703 mg 29 %
Total Carbohydrate30 g 9 %
Dietary Fiber 3.6 g 14 %
Sugars 4.8 g 19 %
Protein 44.8 g 89 %
Whisk soup, water, tomato paste, tapioca, and thyme together in slow cooker; stir in potatoes.
Season beef with salt and pepper and stir into slow cooker.
Cover and cook until beef is tender, 6-8 hours on low.
Using large spoon, skim excess fat from surface of stew.
Stir in peas and let it sit until heated through, about 5 minutes.
Adjust stew consistency with extra hot broth as needed.
Season with salt and pepper to taste and serve.
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