Braised Beef and Vegetables |
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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 10 |
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A slow cooker stew with the flavours of Spain. 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.
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