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
1 yellow onion
1 can beef broth
3 cups filtered water
2 tbs potato starch
Toss beef in 1/4 cup of flour and a little salt.
Peel and chop veggies.
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.