lb bacon, diced
lb PEI stewing beef, cut into 1-inch pieces
tbsp vegetable oil
large onion, sliced into 1-inch wedges
stalks celery, medium dice
tbsp garlic, minced
medium PEI white potatoes, large dice
cup quartered button mushrooms
cup diced turnip
large carrots, peeled, large dice
tsp dried thyme
tbsp worcestershire sauce
freshly ground black pepper
cup beef stock or water
cup cold water
In a large pot over medium heat, add bacon, stir frequently. Once bacon has started to crisp, add beef to the pot and sear until brown on all sides. Remove bacon and beef from the pot, leaving any remaining fat.
Add oil, onions, celery and garlic and cook, stirring often until softened, 7 - 9 minutes. Add potatoes, mushrooms, turnip, carrot, and return meat back to the pot. Stir in the thyme, bay leaves, Worcestershire sauce, season with salt and pepper. Add in the beef stock, and more water if beef and vegetables are not totally covered by liquid. Bring the stew to a boil, reduce heat to medium low, cover with a lid. Cook until the vegetables have softened and the meat is tender, 45 - 60 minutes, stirring occasionally.
Once the meat and vegetables have softened. In a small bowl whisk together cornstarch and cold water until dissolved. Remove lid and stir in cornstarch mixture, cook for 2 - 3 minutes or until the sauce has thickened, season with salt and pepper. Serve hot.
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