• 2 tbsp vegetable oil (approximately) 30 mL
• 2 slices bacon, diced
• 2 lbs cubed stewing beef, trimmed 1 kg
• 1/4 cup all-purpose flour 50 mL
• 1 tsp black pepper 5 mL
• 1 pouch Lipton Onion Recipe Soup 1 pouch
• 1 tsp each: dried rosemary, thyme leaves and minced garlic 5 mL
• 3 tbsp tomato paste 45 mL
• 3 cups water 750 mL
• 3 cups cubed, peeled potatoes 750 mL
• 2 cups cubed, peeled rutabaga or squash 500 mL
• 1 cup each: baby carrots and fresh or frozen, thawed peas 250 mL

1. Heat half the oil in a non-stick skillet set over medium-high heat. Add the bacon and cook, stirring occasionally, for 5 minutes. Sprinkle beef cubes with flour and pepper. Working in batches, brown beef on all sides using remaining oil if necessary. Transfer meat to the crock pot. Stir in any remaining flour mixture, soup mix, rosemary, thyme, garlic, tomato paste and water.
2. Turn crock pot to High and cook for 1 hour. Stir in potatoes, rutabaga and carrots. Cook on High for 3 - 3 1/2 hours (or Low for 7-8 hours) until vegetables are tender and stew is thickened. Ten minutes before serving, stir in peas.
3. Tip: Pre-cut rutabaga is available in most produce sections and is a great time saver. For a rich, bistro style stew, replace 1/2 cup (125 mL) of the water with red wine.

Makes: 8 servings