Braised Beef and Vegetables

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.

Additional information :

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.

Source : Canadian Living Magazine: October 2005