Serves 6 to 8 5lbs boneless beef chuck, cut into 1 1/2-inch pieces salt and pepper 1/4 cup vegetable oil 4 onions, chopped fine 1 (6-ounce) can tomatoe paste 2 cups low-sodium chicken or beef broth 3 tablespoons soy sauce 2 bay leaves 1lb carrots, peeled and cut into 1-inch pieces 1lb parsnips, peeled and cut into 1-inch pieces 1lb red potatoes, scrubbed and cut into 1-inch pieces 1 1/2 teaspoons minced fresh thyme 2 tablespoons Minute tapioca 2 cups frozen peas, thawed 1. BROWN MEAT: Pat meat dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of beef until well browned all over, about 8 minutes. Transfer to slow-cooker insert and repeat with additional 1 tablespoon oil and remaining beef. 2. BROWN ONIONS: Add onions, 1 tablespoon oil, and 1/4 teaspoon salt to now-empty skillet and cook until browned, 6 to 8 minutes. Add tomato paste and cook, stirring frequently, until paste begins to darken, about 2 minutes. Slowly stir in broth, soy sauce, and bay leaves and bring to boil. Transfer to slow cooker. 3. WRAP VEGETABLES: Toss carrots, parsnips, potatoes, remaining oil, 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Place vegetables on one side of large piece of heavy-duty aluminum foil. Fold foil over vegetables to form packet that will fit in slow cooker; crimp edges to seal. Stir tapioca into slow cooker; set vegetable packet on top of beef. 4. SLOW COOK: Cover and cook on high until beef is tender, 6 to 7 hours (or cook on low 10 to 11 hours). Discard bay leaves and transfer vegetables packet to bowl. Carefully open packet (watch for steam) and return vegetables and any accumulated juices to slow cooker. Stir in remaining thyme and peas, cover, and let stand until heated through, about 5 minutes. Season with salt and pepper. Serve.

INGREDIENTS: 1 envelope (0.87 to 1.2 ounces) chicken gravy mix 1 can (10 1/2 ounces) condensed chicken broth 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1 bag (1 pound) frozen stew vegetables, thawed and drained 1 jar (4 ounces) sliced mushrooms, drained 1 cup frozen green peas, thawed and drained 1/2 cup sour cream 1 tablespoon Gold Medal® all-purpose flour 1 1/2 cups Original Bisquick® mix 4 medium green onions, chopped (1/4 cup) 1/2 cup milk DIRECTIONS: 1. Mix gravy mix and broth in 3 1/2- to 6-quart slow cooker until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on low heat setting about 4 hours or until chicken is tender. 2. Stir in peas. Mix sour cream and flour; stir into chicken mixture. Cover and cook on high heat setting 20 minutes. 3. Stir together Bisquick mix and onions in small bowl; stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of topping comes out clean. Serve immediately.