Braised Beef And Vegetables

Total Time: 10 hrs 20 mins Preparation Time: 20 mins Cook Time: 10 hrs

Ingredients

• Servings: 8
• 6 slices bacon, chopped
• 1 1/2 lbs beef stew meat
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 carrots, diced
• 1 bay leaf
• 2 teaspoons dried thyme
• 1 1/2 teaspoons dried sage, crumbled
• 1 teaspoon paprika
• 1 1/2 cups beef stock
• 1/3 cup dry sherry
• 3 cups potatoes, peeled and cubed
• 3 cups turnips, peeled and cubed
• 1/3 cup all-purpose flour
• 1/4 cup fresh parsley, chopped

Recipe

• 1 in large shallow dutch oven, cook bacon over medium-high heat until crisp, about 5 minutes.
• 2 set aside on paper towel-lined plate.
• 3 drain off fat in pan.
• 4 meanwhile, cut beef into 1-1/2-inch cubes, trimming off fat.
• 5 sprinkle with salt and pepper.
• 6 add oil to pan; brown beef, in batches. remove to separate plate.
• 7 drain off any fat.
• 8 add onion, garlic and carrots to pan; cook over medium heat, stirring often, until onion is softened, about 5 minutes.
• 9 return bacon and beef with any accumulated juices to pan; add bay leaf, thyme, sage and paprika.
• 10 stir in stock, 1-1/2 cups water and sherry; bring to boil, stirring and scraping up brown bits.
• 11 transfer to slow cooker.
• 12 stir in potatoes and turnips; cover and cook on low for 8 to 10 hours or until beef is tender. (for best results, use low power only.)
• 13 whisk flour with water; whisk into stew.
• 14 cover and cook until thickened, 30 minutes.
• 15 discard bay leaf; stir in parsley.