Braised Beef and Vegetables

A slow cooker stew with the flavours of Spain.

• Ready In: 10 hrs 20 mins
• Serves: 8-10

Ingredients

• 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

Directions

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.