Beef and Winter Vegetable Stew Slow Cooked

1½ pounds stewing beef cut into 1 or 1½ inch cubes (use chuck roast or sirloin tip-try grass fed beef)

2 to 3 carrots peeled and cut into 2- or 3-inch lengths (or use baby carrots)

1 or 2 yellow sweet onions peeled and cut into quarters or coarse chopped (or use 4 or 5 small white onions or 4 or 5 medium leeks-white part plus 1 inch of green)

1 turnip cubed

2 to 3 parsnips, peeled and cut into 2- to 3-inch lengths

Optional vegetables, choose from: 2 ribs celery, sliced; 1 cup mushrooms, sliced, quartered or halved depending on size; 6 to 8 small new potatoes, unpeeled halved or whole depending on size; ½ cup sundried tomatoes (add the last 10 minutes of cooking)

Stock: 4 cups beef stock + ¼ cup Burgundy wine OR combine 1 cup beef stock + 1 cup water + 2 cups dark beer or brown ale

3 teaspoons mixed herbs (use three of these: oregano, marjoram, thyme, or dried basil-if you use sprigs tie stems with kitchen twine)

1 bay leaf

Optional: 3 to 4 cloves garlic, peeled and coarsely chopped

Salt and freshly ground pepper to taste

⅓ cup or so fresh Italian flat-leaf parsley chopped-as a garnish or add to slow cooker last 10 minutes of cooking and stir in

Directions at harvesttotable.com

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