Autumn Vegetable Beef Stew

INGREDIENTS

• 1 to 1 1/2 pounds lean stewing beef, cut in 1-inch cubes
• 1 slice bacon, diced
• 1 cup chopped onions
• 2 cups beef broth
• 1 cup apple cider
• 1 1/2 pounds potatoes (about 5 or 6 medium potatoes), diced
• 2 medium carrots, peeled, thinly sliced
• 2 ribs celery, thinly sliced
• 1 1/2 cups diced rutabaga
• 1 bay leaf
• 1/2 teaspoon dried rosemary, crumbled
• 1/8 teaspoon black pepper
• 2 tablespoons flour
• 2 tablespoons cold water
• 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes

PREPARATION

1. Cook bacon, beef, and onions a large skillet over medium heat until the beef is browned and bacon is cooked.
2. Put the beef and onions in the slow cooker with the bacon, beef broth, apple cider, potatoes, carrots, celery, rutabaga, bay leaf, rosemary, and pepper. Cover and cook for 7 to 9 hours.
3. Combine flour with cold water to form a smooth mixture. Stir into the beef mixture, turn to HIGH, and continue cooking for 15 minutes longer.
4. Serves 4 to 6