INGREDIENTS
6 slices bacon, chopped
1 1/2 lb (750 g) stewing beef cubes
1/2 tsp. tsp (2 mL) salt
1/2 tsp. tsp (2 mL) ground black pepper
1 c. to tab (15 mL) vegetable oil
1 onion, chopped
4 cloves garlic, chopped finely
4 carrots, diced
1 bay leaf
2 c. tsp (10 mL) dried thyme
1 1/2 c. tsp (7 mL) dried sage
1 c. tsp (5 mL) paprika
1 1/2 cups (375 mL) beef broth
1 1/2 t + 2/3 cup (535 mL) water
1/3 cup (80 ml) sherry (sherry) Dry
or
1/4 cup (60 mL) red wine vinegar
3 t (750 mL) potatoes, peeled and cubed
3 t (750 mL) turnip or rutabaga, peeled and cubed
1/3 cup (80 ml) of flour
1/4 cup (60 mL) chopped fresh parsley
PREPARATION
1. In a large saucepan, cook bacon over medium-high heat for 5 minutes or until crisp. Reserve the bacon in a plate lined with paper towels. Degrease the pan.
2. Meanwhile, sprinkle the diced beef with salt and pepper. In saucepan, heat oil over medium-high heat. Add beef cubes, in batches, and cook until browned. Transfer to a plate.
3. Degrease the pan. Add onion, garlic and carrots and cook over medium heat, stirring occasionally, for 5 minutes or until onion is softened. Return to saucepan and reserved bacon beef and accumulated juices on the plate. Add the bay leaf, thyme, sage, paprika, beef broth, 1 1/2 cups (375 ml) of water and sherry and stir. Bring to a boil, scraping the bottom of the pan to loosen the particles. Put the beef mixture into the slow cooker. Add the potatoes and turnips. Cover and cook on low for 8 to 10 hours.
4. In a bowl, mix flour and remaining water. Add flour mixture in slow cooker and mix. Cover and cook on high for 30 minutes or until sauce is thickened. Remove bay leaf. Add the parsley and mix.
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