Mulled Cider Beef and Potato Turnip Mash – Rachael Ray

Ingredients

• 2 cups cloudy apple cider
• A pouch of store-bought mulling spice or make your own in cheese cloth: 1 cinnamon stick, a curl of orange peel, plus star anise
• 2 tablespoons extra virgin olive oil (EVOO)
• 6 slices good-quality bacon, chopped into 1/2-inch-wide pieces
• 1 piece beef sirloin or round (2 1/2 pounds), trimmed and cut into bite-size pieces
• Salt and pepper or steak seasoning
• 1 cup flour
• 1 1/2 teaspoons ground allspice (half a palmful)
• 1/2 teaspoon ground cloves
• Freshly grated nutmeg
• 1 1/2 teaspoons ground cumin (half a palmful)
• 2 medium onions, root ends attached, sliced into thin wedges
• 3-4 medium carrots, peeled and thinly sliced on an angle
• 2 parsnips, peeled and thinly sliced on an angle
• 3-4 cloves garlic, thinly sliced
• 2 large fresh bay leaves
• 2 tablespoons fresh thyme, chopped
• A handful of fresh sage leaves, thinly sliced
• 1/4 cup thick Worcestershire sauce, such as Lea & Perrins brand (regular Worcestershire or steak sauce may be substituted)
• About 3 cups beef stock
• 4-6 starchy potatoes, peeled and sliced
• 1 turnip, peeled and sliced
• Salt and pepper
• Whole milk, for mashing
• 1 1/2 cups super sharp white cheddar cheese (a 6-7-ounce brick), shredded