Ingredients
1 Tbsp vegetable oil
1 Tbsp tomato paste
2 garlic cloves, minced
¼ tsp dried thyme
2 cups beef broth, plus extra as needed
8 oz small red potatoes, unpeeled
2 carrots, peeled and sliced ½ inch thick
1 Tbsp instant tapioca
1 Tbsp soy sauce
salt and pepper
1 lb sirloin steak tips, trimmed and cut into 1½-inch pieces
⅔ cup frozen peas
Directions
Microwave oil, tomato paste, garlic, and thyme in bowl, stirring occasionally, until fragrant, about 1 minute; transfer to slow cooker. Stir in broth, potatoes, carrots, tapioca, soy sauce, ½ teaspoon salt, and ½ teaspoon pepper. Season beef with pepper and stir into slow cooker. Cover and cook until beef is tender, 6 to 7 hours on low or 4 to 5 hours on high.
Using large spoon, skim excess fat from surface of stew. Stir in peas and let sit until heated through, about 5 minutes. Adjust stew consistency with additional broth as needed. Taste for seasoning then serve.