Beef Stew With Winter Root Vegetables

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 10
• 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

Recipe

• 1 cook bacon in medium pot over medium high heat until brown and crisp, about 6 or so minutes.
• 2 remove bacon using a slotted spoon to a paper towel, to drain.
• 3 pour off all but 1/4 cup of the drippings from the pot and remove from heat.
• 4 place beef in large bowl.
• 5 sprinkle with flour, salt and pepper.
• 6 toss to coat.
• 7 heat reserved drippings in pot over high heat.
• 8 working in batches, add beef and brown well.
• 9 adding oil by tablespoon as needed.
• 10 transfer beef to crock pot after each batch until finished.
• 11 heat 4 tablespoons oil in the same pot over high heat.
• 12 add onions and garlic: saute 5 minutes.
• 13 add vinegar and sugar; stir for 2 minutes.
• 14 add broth; bring to a boil, scraping up browned bits.
• 15 add broth mixture to crock pot.
• 16 add bacon and remaining ingredients to crock pot.
• 17 set crock pot for 5-6 hours and let it cook!
• 18 season with salt and pepper before serving.