All Stewed Up

1. 1

   Crisp the thick cut bacon in a fry pan over medium heat.

2. 2

   Once its done, set bacon aside on a paper towel covered plate.

3. 3

   Once your beef is cut into 1/4 cubes, salt and pepper it in advance of cooking.

4. 4

   Heat the the olive oil at medium-high heat in a large pot or Dutch oven and add your cubed sirloin.

5. 5

   (Sear it, tossing occasionally, for about 3 minutes total).

6. 6

   Add minced garlic, stir and cook for another 2 minutes.

7. 7

   Cut the fresh corn straight from the ear.

8. 8

   Add it to the pot and stir occasionally until the initial starchy quality of the fresh corn begins to dissipate.

9. 9

   Add the chopped carrots, celery, onion and turnip and continue to cook at medium-high heat until the vegetables begin to soften.

10. 10

    Add the chopped bacon, chicken stock and beef bouillon to the pot, stir, and bring to a boil.

11. 11

    Add salt and pepper.

12. 12

    Once boiling, reduce heat to medium-low, cover the pot and cook for 30 minutes.

13. 13

    Create a slurry by stirring you corn starch with 2 tablespoons of cold water.

14. 14

    Add this to the pot and bring to a boil.

15. 15

    Let the stew continue to boil, stirring occasionally until it begins to thicken slightly.

16. 16

    Enjoy!

No additional tips available.