BEEF STEW WITH WINTER ROOT VEGETABLES

Beef Stew With Winter Root Vegetables image

Provided by bmxmama

Categories Stocks

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 17

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8 ounces bacon, cut into into small pieces of your desire
5 lbs beef chuck, trimmed of fat and cut into bite size pieces
1/2 cup flour
6 tablespoons olive oil (more may be needed)
2 lbs onions, thinly sliced
6 garlic cloves, minced
1/4 red wine vinegar
3 tablespoons brown sugar, packed
2 (14 1/2 ounce) cans beef broth (or homemade, preferably)
3 cups dark beer
1 1/2 lbs baby carrots, washed
1/2 lb parsnip, peeled and cut into bite size pieces
1 lb small baby potatoes, halved
3/4 cup fresh parsley
2 bay leaves
1 tablespoon chopped fresh thyme
salt and pepper, to taste

Steps:

Cook bacon in medium pot over medium high heat until brown and crisp, about 6 or so minutes.
Remove bacon using a slotted spoon to a paper towel, to drain.
Pour off all but 1/4 cup of the drippings from the pot and remove from heat.
Place beef in large bowl.
Sprinkle with flour, salt and pepper.
Toss to coat.
Heat reserved drippings in pot over high heat.
Working in batches, add beef and brown well.
Adding oil by tablespoon as needed.
Transfer beef to crock pot after each batch until finished.
Heat 4 tablespoons oil in the same pot over high heat.
Add onions and garlic: saute 5 minutes.
Add vinegar and sugar; stir for 2 minutes.
Add broth; bring to a boil, scraping up browned bits.
Add broth mixture to crock pot.
Add bacon and remaining ingredients to crock pot.
Set crock pot for 5-6 hours and let it cook!
Season with salt and pepper before serving.