Revised 2012 Nov 24
1 1/2 pounds beef, cubed
1/2 teaspoon salt and pepper
1 tablespoon coconut oil or bacon fat
1 onion, coarsely chopped
4 cloves garlic, minced
4 carrots, tri-cut
1 bay leaf
2 teaspoons dried thyme
1 1/2 teaspoons crumbled dried sage
1 teaspoon paprika
1 1/2 cups beef stock
1/4 cup red wine vinegar
3 cups potatoes, cubed
3 cups rutabaga, cubed
1/3 cup flour, quinoa
1 1/2 cups water
1/4 cup fresh parsley, chopped
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 3/4 to 1 inch 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, water and vinegar; bring to boil, stirring and scraping up brown bits. Scrape into 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.
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