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1
Heat 1 TBSP oil in a nonstick skillet over medium heat until the oil is shimmering. Add the onion, tomato paste, garlic, and 1/4 tsp salt ad cook until the onions are soft & lightly browned (about 10-15 minutes).
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2
Stir in the chicken broth, scraping up any browned in bits.
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3
Pour the onion mixture into the slow cooker. Stir in the beef broth, meat, soy sauce, tapioca, and bay leaves.
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4
In a large mixing bowl, toss the potatoes, carrots, parsnips, turnips, 1 TBSP oil, and 1 tsp thyme. Season with salt & pepper.
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5
Wrap the vegetable mixture in a large piece of aluminum foil to make a pouch/packet that will fit in the top of the slow cooker (or use an aluminum oven bag).
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6
Set the vegetable packet in the slow cooker on top of the meat mixture.
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7
Cover and cook on low for 9-11 hours (or high for 5-7 hours).
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8
Transfer the veggie packet to a plate.
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9
Let the stew settle for 5 minutes or so, then skim any excess fat from the top with a large flat spoon, tilting the cooker insert if necessary. Remove & discard the bay leaves.
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10
Carefully open the veggie packet, watching for steam. Stir the veggies and any of their juices into the meat mixture.
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11
Stir in the peas and 1 tsp thyme. Let stand about 5 minutes for the peas to heat through.
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12
Season with salt & pepper to taste and serve.
