Sherry and paprika point to Spain as the inspiration for this vegetable-rich stew.
Ingredients
- 6 slices bacon, chopped
- 1-1/2 lb (750 g) stewing beef cubes
- 1/2 tsp (2 mL) each salt and pepper
- 1 tbsp (15 mL) vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, diced
- 1 bay leaf
- 2 tsp (10 mL) dried thyme
- 1-1/2 tsp (7 mL) crumbled dried sage
- 1 tsp (5 mL) paprika
- 1-1/2 cups (375 mL) beef stock
- 1/3 cup (75 mL) dry sherry (or 1/4 cup/50 mL red wine vinegar)
- 3 cups (750 mL) cubed peeled potatoes
- 3 cups (750 mL) cubed peeled turnip or rutabaga
- 1/3 cup (75 mL) all-purpose flour
- 1/4 cup (50 mL) chopped fresh parsley
Steps
- In large shallow Dutch oven, cook bacon over medium-high heat until crisp, about 5 minutes. Set aside on paper towel--lined plate. Drain off fat in pan.
- Meanwhile, cut beef into 1-1/2-inch (4 cm) cubes, trimming off fat. Sprinkle with salt and pepper. Add oil to pan; brown beef, in batches. Remove to separate plate. Drain off any fat.
- Add onion, garlic and carrots to pan; cook over medium heat, stirring often, until onion is softened, about 5 minutes. Return bacon and beef with any accumulated juices to pan; add bay leaf, thyme, sage and paprika. Stir in stock, 1/2 cup (125 mL) water and sherry; bring to boil, stirring and scraping up brown bits.
- Reduce heat, cover and simmer for 1 hour. Add potatoes and turnip; simmer, covered and stirring often, until beef and vegetables are tender, 30 to 45 minutes.
- Whisk flour with 2/3 cup (150 mL) water; whisk into pan and simmer over medium heat until thickened, about 15 minutes. Discard bay leaf. Stir in parsley.
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Slow Cooker variation:
Follow first 3 paragraphs, increasing water to 1-1/2 cups (375 mL). Transfer to slow cooker. 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.) Whisk flour with water; whisk into stew. Cover and cook until thickened, 30 minutes. Discard bay leaf; stir in parsley.
