Braised Beef and Vegetables

• 6 slices bacon, chopped
• 1 12 lbs beef stew meat
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 carrots, diced
• 1 bay leaf
• 2 teaspoons dried thyme
• 1 12 teaspoons dried sage, crumbled
• 1 teaspoon paprika
• 1 12 cups beef stock
• 13 cup dry sherry
• 3 cups potatoes, peeled and cubed
• 3 cups turnips, peeled and cubed
• 13 cup all-purpose flour
• 14 cup fresh parsley, chopped

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.
7. Remove to separate plate.
8. Drain off any fat.
9. Add onion, garlic and carrots to pan; cook over medium heat, stirring often, until onion is softened, about 5 minutes.
10. Return bacon and beef with any accumulated juices to pan; add bay leaf, thyme, sage and paprika.
11. Stir in stock, 1-1/2 cups water and sherry; bring to boil, stirring and scraping up brown bits.
12. Transfer to slow cooker.
13. Stir in potatoes and turnips; cover and cook on low for 8 to 10 hours or until beef is tender.
14. (For best results, use low power only.)
15. Whisk flour with water; whisk into stew.
16. Cover and cook until thickened, 30 minutes.
17. Discard bay leaf; stir in parsley.

bacon, beef stew meat, salt, pepper, vegetable oil, onion, garlic, carrots, bay leaf, thyme, sage, paprika, beef stock, sherry, potatoes, flour, fresh parsley

Taken from www.food.com/recipe/braised-beef-and-vegetables-166267 (may not work)