Sherry and paprika point to Spain as the inspiration for this vegetable-rich stew.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2005
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.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 383 mg
- Protein 19 g
- Calories 245.0
- Total fat 10 g
- Cholesterol 42 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
- Iron 18.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 75.0
- Vitamin C 18.0