CROCKPOT BACHELOR BEEF STEW

This recipe requires minimal hands-on work and delivers maximum flavor. From America's Test Kitchen Slow Cooker Revolution.

serves 6-8

2 cups frozen chopped onions (or 2 medium onions, minced)
3 Tb. tomato paste
2 Tb. vegetable oil
1 1/2 tsp. garlic powder (or 6 garlic cloves, minced)
2 tsp. minced fresh thyme (or 1/2 tsp. 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 Tb. Minute tapioca
2 bay leaves
3 pounds beef steak tips
Salt and pepper
1 pound frozen roasted potatoes, steak fries, or french fries
1 cup frozen peas

Microwave onions, tomato paste, 1 tablespoon oil, garlic powder, and thyme in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

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.

Transfer beef to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.

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.