Nov 282012

When I wasn’t updating Steer Me Right’s events calendar or harassing my kids to get on with school today, I made my first beef stew in pretty much forever. I used the slow cooker, and dinner was a dubious prospect during this afternoon’s high winds. The power managed to hang on, so hats off to my slow cooker – we can eat after all!


1 ½ lbs beef stew meat, cubed and tossed in flour

1 bay leaf

¼  red cabbage

2 carrots

1 yellow onion

1 parsnip

½ turnip

3 zucchini

1 can beef broth

Worcestershire sauce

3 cups filtered water

2 tbs potato starch


Toss beef in 1/4 cup of flour and a little salt.

Brown beef in grape seed oil, in a Dutch oven or large pan. If your slow cooker has a browning unit, use that.

Peel and chop veggies.

Combine beef and veggies in slow cooker. Add broth, Worcestershire sauce, and bay leaf.

Cover and cook on low all day.

Dissolve potato starch in 1/2 cup filtered water. Turn slow cooker to high and stir in potato starch to thicken for a few minutes. You could also use flour, but potato starch is a much quicker and smoother thickener – easier to use.

By Columba Lisa Smith