All Stewed Up

Crisp the thick cut bacon in a fry pan over medium heat. Once it’s done, set bacon aside on a paper towel covered plate.

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

Heat the the olive oil at medium-high heat in a large pot or Dutch oven and add your cubed sirloin. (Sear it, tossing occasionally, for about 3 minutes total).

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

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

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

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

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

Create a slurry by stirring you corn starch with 2 tablespoons of cold water. Add this to the pot and bring to a boil. Let the stew continue to boil, stirring occasionally until it begins to thicken slightly.

Enjoy!