Ingredients[1]
3 T. olive oil
2 slices bacon or fakin bacon, diced [optional for a smoky flavor]
1 lb. stewing beef cubed or 1 lb. mushrooms, for a delicious vegetarian version
¼ c. flour for dredging[2]
1 T. paprika
1 onion diced
6 toes garlic
½ t. cumin
¼ t. cinnamon
½ t. black pepper
2 bay leaves
1 chipotle pepper, slit lengthwise to remove seeds [optional]
1 green pepper diced
1 sm. can crushed tomatoes or 2 c. diced fresh tomatoes
8 fingerling potatoes, whole, or 3 Yukon Gold, diced
8 boiling onions or sweet onions, diced
1 sm. turnip, diced
½ c. sliced celery
½ c. leeks, tough outer green leaves remove and sliced in 1” rounds
1 sm. yam, peeled (or not) and diced
1 sweet potato, peeled (or not) and diced
1 ruby yam, peeled and diced
½ c. butternut squash or other squash, seeds removed, diced
8 small carrots cut in rounds
½ c. burgundy or dark ale (optional)
soup stock, as needed

Directions
1. Heat oil on medium in large covered casserole.
2. Add bacon. Lightly brown.
3. Dredge beef in flour with paprika (which means: shake beef and paprika flour in a paper bag, remove beef and toss extra flour) and add beef to pan or add mushrooms. Sauté mushrooms or beef to light brown. Add onion, garlic, and spices. Sauté until onions transparent.
4. Add remaining ingredients. If mushrooms added instead of beef, dissolve 1 t. of cornstarch in 4 oz. of water and drizzle into stew pot while stirring.
5. Simmer for 2 hours, then remove chipotle pepper (or sooner, check the heat factor) or put stew in crock-pot overnight. Done when beef falling apart or veggies tender.
6. Serve with thick slices of crusty bread and a glass of wine or ale – the same as added to the stew.