Slow Cooker Beef Stew With Bacon
Ingredients
- 1 1/2 pounds lean stewing beef, cut into bite-size cubes
- 4 strips bacon, diced
- 1 cup chopped onions
- 2 cups beef stock
- 1/2 cup apple cider or red wine
- 1 1/2 pounds potatoes, about 5 or 6 medium potatoes, diced
- 2 medium carrots, peeled, thinly sliced
- 1/2 cup sliced celery
- 1 1/2 cups diced rutabaga or turnip, or add another potato and another carrot
- 1 bay leaf
- 1/2 teaspoon dried rosemary, crumbled
- kosher salt and freshly ground black pepper, to taste
- 3 tablespoons flour
- 3 tablespoons cold water
- 2 tablespoons chopped parsley, optional
Instructions
- Cook the bacon until almost crisp; remove to paper towels to drain.
- Add the beef and onions to the skillet and place it over medium heat. Cook, stirring, until the beef is browned.
- Transfer the bacon, beef, and onions to the slow cooker with the beef stock, juice or wine, potatoes, carrots, celery, rutabaga, if using, bay leaf, and rosemary.
- Cover and cook for 7 to 9 hours. Taste and add kosher salt and freshly ground black pepper, to taste.
- Combine flour with cold water to form a smooth paste. Stir into the beef mixture, turn to HIGH, and continue cooking for 15 minutes longer, or until thickened. Add the parsley, if using.
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