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