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Braised Beef and Vegetables

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“A slow cooker stew with the flavours of Spain.”
10hrs 20mins

Ingredients Nutrition


  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.

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