Tag: Potatoes

Slow Cooker Spring Lamb Stew

I’m so impatient weather-wise in the spring. I want it to warm up immediately, but that’s not exactly how this season goes.

Slow Cooker Spring Lamb Stew

Although today is supposed to be quite nice, some spring nights can be rainy and down right chilly. So it’s nice to have a comforting meal available for colder nights that still makes use of ingredients readily available in the spring.

Slow Cooker Spring Lamb Stew

This Slow Cooker Spring Lamb Stew is a Greek-inspired dish is made in a slow cooker, so dinner will be ready for you when you return from work. It also freezes well, so you can enjoy it whenever the weather calls for a yummy stew.

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 1 and 1/2 pound lamb shoulder, cut into bite-sized pieces
  • 1/2 teaspoon ground allspice (I used 6 allspice berries; I was out of ground allspice)
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon tomato paste
  • 2 garlic cloves, peeled and minced
  • 1/2 pound shallots, peeled and quartered
  • 1 pound baby new potatoes
  • 1/2 pound carrots, peeled and cut into bite-sized pieces
  • 2 cups red wine
  • 2 cups tomato puree
  • 2 cups low-sodium chicken stock
  • 2 tablespoons fresh oregano leaves
  • 1 cup frozen peas
  • 1 tablespoon red wine vinegar
  • whole milk Greek yogurt, to serve
  • chopped mint, for garnish
  • drizzle of olive oil, if desired
  • salt and pepper, to taste

Continue reading Slow Cooker Spring Lamb Stew

Colcannon

I realized this weekend as I was making some of my favorite St. Patrick’s Day foods that I have not written a post on Colcannon!

Colcannon is mashed potatoes with sautéed greens mixed in, typically either cabbage or kale.

 

It’s pretty awesome Irish comfort food in my opinion. It’s so engrained in Irish cooking that it even has it’s own song!

Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?

This version uses shallots, leeks, and kale, but this recipe can easily be adapted to incorporate any green you prefer.

Ingredients:

  • 2-3 lbs russet potatoes (4-5 potatoes)
  • 2 tablespoons salt, plus more to taste
  • 1 stick (8 tablespoons) butter, divided
  • 1 leek, chopped
  • 2 shallots, chopped
  • 4 cups chopped lacinato kale
  • 1 cup heavy cream
  • thinly sliced scallions, for garnish

Continue reading Colcannon

Steak and Eggs Hash

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

Last weekend, I stumbled upon a farmer’s market while walking around my neighborhood and picked up a bunch of veggies: peppers, tomatoes, onions, and potatoes. I didn’t really have plans for the vegetables, but then I realized these ingredients would make a really tasty hash!

I had been planning on making a steak and eggs recipe using Moyer Beef’s Angus Top Sirloin, so after my bounty at the farmer’s market, that morphed into a steak and eggs hash!

This recipe is a great sharing recipe with friends and family. You can serve the meal right out of the skillet (just add a towel to the handle so you don’t burn yourself)!

Ingredients:

  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 2 Moyer Beef Angus Top Sirloin Steaks
  • 1 pound yellow potatoes, diced into small bite sized pieces (can substitute sweet potatoes to make paleo)
  • 1/2 yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 4 large eggs
  • 1 cup small heirloom tomatoes, halved or quartered (if larger)

Continue reading Steak and Eggs Hash

Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

 

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

I’m excited to share that my blog is about to get considerably more beefy! For the next few months, I’ve partnered with Moyer Beef to share some awesome beef recipes. Moyer Beef sources beef and angus beef locally from small family farms in the Northeast. I’ve been sent a bunch of different cuts, so I can’t wait to share some recipes!

Source: moyerbeef.com

First up, I decided to make a grilled meal using Moyer Beef’s Angus New York Strip Steaks. New York Strip Steak is also known as Kansas City Strip Steak or Ambassador Steak in the US and Sirloin Steak or Porterhouse Steak in Europe.  This cut is particularly tender and flavorful. Angus New York Strip Steak, known for their marbling, are even more flavorful (marbling = flavor). This cut of steak comes from the short loin, along the back of the cow. (Fun fact = a T-bone steak is a New York Strip Steak with the bone and tenderloin still attached.)

So, in my opinion, the flavor of a New York Strip Steak should be allowed to mostly shine on its own. Adding a bit of fancy butter on top won’t hurt though, right?

Playing off the flavors of the Honey-Tarragon Blue Cheese Butter, I also made Grilled Tarragon Potatoes to go with the steak. The result is these crave worthy recipes for Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter & Grilled Tarragon Potatoes!

 

Ingredients:

Steak: (serves 2, multiply as needed)

Honey-Tarragon Blue Cheese Butter: (serves up to 8)

  • 1 stick (1/2 cup) salted butter, softened to room temperature
  • 1/4 cup crumbled Blue Cheese (I used a Smokey Blue Cheese to highlight the grilling flavor)
  • 1 teaspoon honey
  • 1 teaspoon fresh tarragon, finely chopped
  • 1/8 tsp black pepper

Grilled Tarragon Potatoes: (serves 2, multiply as needed)

  • 12 oz baby potatoes, halved (I used tri-color potatoes)
  • 1/2 shallot, finely chopped
  • 2 teaspoons fresh tarragon, finely chopped
  • 1 tablespoon salted butter
  • zest from 1 lemon
  • salt and pepper, to taste

Continue reading Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

Brandade (Whipped Salt Fish Spread)

One of my favorite parts of this blog is challenging myself to use new and different ingredients and/or new and different techniques. So when I was contacted to participate in CFE’s International Saltfish Blogger Recipe Challenge, I jumped at the chance.

So what exactly is saltfish? It is fish, typically cod, pollock, or other white fish cured with dry salt to preserve it. This method of preservation dates back centuries, as it helped preserve fish without refrigeration.

CFE International offers a number of brands of salt fish: Buena Ventura, Cristobal, BacalaRico, and Isla Brisa. For this challenge, I was sent some Isla Brisa Salted Alaska Pollock Fillets to use in a recipe. (You can find these brands of saltfish in your local Cousins, H-Mart, Jetro, Price Chopper, and Price Rite supermarkets.)

I decided to do a spin on Brandade (Whipped Salt Fish Spread), a salt fish spread popular in Mediterranean countries. It’s also known as Brandada in Spain, and Baccala Mantecato in Italy.

The spread is whipped salt fish, potatoes, olive oil, and cream with seasoning and is served with crusty bread. My version below adds in some roasted garlic, caramelized onions, and horseradish to add new layers of flavor.

Ingredients:

Roasted Garlic:

  • 6-8 peeled garlic cloves
  • 1 tablespoon olive oil
  • salt and pepper, to taste

Caramelized Onions:

  • 1 yellow onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • salt, to taste

Brandade:

  • 12 oz Isla Brisa saltfish
  • 2 medium potatoes
  • roasted garlic, recipe below
  • 1 bay leaf
  • 1 1/4 cups extra-virgin olive oil
  • 1/2 cup half-and-half
  • 1 tablespoon horseradish
  • 2 tablespoons parsley, plus more for garnish
  • 2 tablespoons dill, plus more for garnish
  • salt and pepper, to taste
  • sliced baguette,

 

Continue reading Brandade (Whipped Salt Fish Spread)

Chimichurri Roasted Chicken with Potatoes and Onions

My husband and I just moved into a new home, so I wanted to make one of my first meals here extra homey!

This recipe for Chimichurri Roasted Chicken is perfect for a Sunday night and is hearty to feed 6 people.

The original recipe used cilantro in the chimichurri, but I didn’t have any on hand, so I used parsley instead.

Ingredients:

  • 1/2 cup finely chopped shallots
  • 1/3 cup chopped fresh parsley
  • 1/4 cup olive oil, divided
  • 1/4 cup red wine vinegar, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon crushed red pepper
  • 2 bone-in chicken breasts
  • 3 bone-in chicken thighs
  • 1 tablespoon smoked paprika
  • 1.5 pounds baby red potatoes
  • 2 small red onions, cut into wedges

Continue reading Chimichurri Roasted Chicken with Potatoes and Onions

Slow Cooker Braciole

My mom recently put in a request for braciole. And by put in a request, I mean she went to Esposito’s in the Italian Market, purchased braciole, and told me I was going to make it. So. Slow Cooker Braciole it is!

I was excited to try; I’ve never made braciole before. Braciole is a thinly pounded meat that is topped with a filling and then rolled up and secured either with string or toothpicks. The rolled meat is browned and then added to a tomato sauce to cook.

I have to let you know. Braciole is a labor of love. There is so much prep work! The version I am sharing below is a recipe from a family friend that my parents have been using for years. I decided to make it in my slow cooker so that I could leave and run some errands while it cooked. Because of the prep work involved though, this is definitely a weekend meal.

Ingredients:

For Braciole:

  • 3 eggs, hardboiled, diced
  • 2 russet potatoes, boiled and diced
  • 1 green bell pepper, finely diced
  • 1 onion, finely diced
  • 1 lb mushrooms, finely chopped
  • 1/3 cup chopped parsley
  • 1/4 cup grated Romano cheese
  • 1/4 cup Italian breadcrumbs
  • 8 pieces of braiole, or 2 lbs top round, cut into half inch thick slices
  • 8 slices prosciutto
  • 1 tablespoon olive oil

For Sauce:

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/3 cup dry red wine
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 bay leaf
  • 2 (26 oz) cans crushed tomatoes
  • 1 (26 oz) can strained tomatoes

Continue reading Slow Cooker Braciole

Cheesy Skillet Eggs and Hash

September is National Breakfast Month, and what better way to celebrate than with breakfast for dinner?

Nellie’s Certified Humane Free Range Eggs sent me some coupons and other goodies so that I could make a recipe with their yummy eggs.

In the past, I’ve made Arugula Pizza with Poached Eggs, so I went a bit more traditional this time with a Mexican inspired Cheesy Skillet Eggs and Hash.

 

This recipe is easy to make but has a ton going on: potatoes, chorizo, eggs, cheese, salsa, and avocado all together to make a truly delicious breakfast (or breakfast for dinner)!

 

Ingredients:

  • 3 russet potatoes
  • 1 tablespoon olive oil
  • ~10 oz uncooked chorizo, cut into bite sized pieces (I used 3 chorizo)
  • 1 large yellow onion, chopped
  • 4 oz shredded Cheddar Jack Cheese
  • 4 Nellie’s Certified Humane Free Range Eggs
  • Salt and pepper, to taste
  • Pico de Gallo or Salsa, to taste
  • 1 avocado, sliced
  • 1 green onion, sliced

Continue reading Cheesy Skillet Eggs and Hash

Pumpkin Curry Chicken with Potatoes and Peas

Note: I was sent two jars of Herb ‘n Zest Cooking Sauces in order to make this Pumpkin Curry Chicken with Potatoes and Peas. All opinions are mine alone.

As someone who works full-time, my biggest requirement for a dinner option is that it can be made in under 40 minutes. By the time I get home, I’m ready to eat! Although it’s not usually too much of a problem, I rarely get the chance to make dinners with the depth of flavor brought to food when it is simmered over a stove for a while.

A local Philadelphia company, Herb ‘n Zest, is changing that. Their innovative condiments and sauces allow home cooks to add quick flavor to meals in no time. All products are fully cooked and can just be added to dishes as sauces or dips.

I was sent a jar each of Herb ‘n Zest’s two most popular sauces: Chive Tomato Cooking Sauce and Curry Pumpkin Cooking Sauce. The Chive Tomato Cooking Sauce is made with Jersey Fresh tomatoes sauteed with chives and spices in olive oil. while the Curry Pumpkin Cooking Sauce is a savory pumpkin sauce seasoned mildly with curry and sunflower seeds. Both sauces are also vegan, soy-free, gluten-free, dairy-free and use non-GMO ingredients.

 

I love love love pumpkin, so I knew I had to try that one first! I decided to make a chicken and potato curry with the sauce and serve it over coconut rice, resulting in this recipe for Pumpkin Curry Chicken with Potatoes and Peas. To make vegetarian/vegan, omit the chicken.

Want to try the sauces for yourself? Herb ‘n Zest is offering a great discount through my blog: 25% off the Home Chef Starter Pack with the code get25icancook! Just click the photo of the jars below and enter the code at checkout!

Buy 6 Jars of Cooking Sauce (Home Chef Starter Pack)

You can also enter their summer giveaway worth $50. Just take a picture of yourself with a jar of Herb 'n Zest, upload it to Instagram & tag the image with #herbnzest. The summer giveaway draw will happen on August 15, 2016, so be sure to purchase your jars soon!

Ingredients:

  • 2 russet potatoes, peeled and cut into bite sized pieces
  • 1 cup uncooked basmati rice
  • 1 (13.5 oz) can coconut milk
  • 1 tablespoon olive oil
  • 1 medium sized onion, chopped
  • 1 lb boneless skinless chicken thighs, cut into bite sized pieces
  • salt and pepper, to taste
  • 1 (12 oz) bag frozen peas
  • 1 (16.75 oz) jar Herb 'n Zest Curry Pumpkin Cooking Sauce

Continue reading Pumpkin Curry Chicken with Potatoes and Peas

Mustard Chicken with Brussels Sprouts and Roasted Potatoes

So. This is kind of an autumnal meal. But it’s been raining and chilly for about a week now, so I’ve been making more “comfort food” kind of meals. And this one is a definite go-to of mine, it’s so tasty!

I found the recipes for the Chicken and Brussels Sprouts and the Potatoes both on Cooking Light. The chicken and potatoes both cook at 450 degrees F, so these recipes pair perfectly together for a meal that’s on the table in under 40 minutes!

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon minced fresh rosemary
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 12 ounces halved baby potatoes
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 3/4 cup fat-free, lower-sodium chicken broth, divided
  • 1/4 cup unfiltered apple cider
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons butter, divided (or margarine or olive oil to make dairy free)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 12 ounces Brussels sprouts, trimmed and halved

Continue reading Mustard Chicken with Brussels Sprouts and Roasted Potatoes

Pistachio Crusted Salmon with Roasted Mustard Potatoes

If I was forced to eat one food for the rest of my life, I wouldn’t be terribly upset if it was salmon. That probably isn’t much of a surprise to those that follow this blog, I have almost 40 Salmon Recipes on here! So, I might as well add another one to the list, this recipe for Pistachio Crusted Salmon with Roasted Mustard Potatoes!

For whatever reason, I had a hankering for pistachios recently, so I figured I might as well crust my favorite protein in a pistachio-panko mixture, how bad could it be? Not bad. Not bad at all. In fact, delicious!

I made this salmon with some baby potatoes roasted in a stone ground mustard, so I added the mustard to the salmon as well to keep the flavors consistent. Since I whipped this up the first time, I’ve already made it twice more!

Ingredients:

For the potatoes:

  • 1.5 lbs baby potatoes (I used a baby potato “medley”), halved
  • cooking spray
  • 2 tablespoons stone ground mustard
  • salt and pepper, to taste

For the salmon:

  • 4 (6 oz) salmon fillets
  • 2 tablespoons stone ground mustard, divided
  • 1/4 cup pistachios, finely chopped
  • 1/4 cup panko breadcrumbs
  • salt and pepper, to taste
  • cooking spray

Continue reading Pistachio Crusted Salmon with Roasted Mustard Potatoes

Creamy Mashed Potatoes

 This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HolidayWithChobani #CollectiveBias

I come from an Irish family, so mashed potatoes are a very important part of every large family meal. If it was socially acceptable, I’d fill my plate just with mashed potatoes and gravy at holiday meals.

Mashed potatoes are quite a staple in my life, so I now find myself to be a bit of a mashed potato connoisseur. I like mine super creamy, but don’t necessarily want them loaded with butter to achieve that creaminess.

I personally like to add in Chobani® Non-fat Plain Greek Yogurt. Not only does it deliver the creaminess I am looking for, but it is high in protein (44% of your daily value to be exact) and is low in fat. The yogurt contains no artificial flavors or sweeteners and is only made with natural ingredients that are not genetically modified.

Chobani® Non-fat Plain Greek Yogurt is a simple and tasty substitute for any recipes that use sour cream, mayonnaise, or oil, making it a super versatile product. I almost always have a quart in my fridge for smoothies, baking, and creamy dressings.

This recipe is definitely a favorite of mine. It uses minimal ingredients and is really simple to make! You can also snazz it up however you’d like! I picked up all of my ingredients at Walmart; you can find Chobani with the other yogurts in the Dairy section.

 

Ingredients: makes 4 servings. multiply as needed

Main Ingredients:

  • 2 lbs potatoes
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 cup Chobani® Non-fat Plain Greek Yogurt
  • 1/3 cup milk (I used 1%)

Additional Ingredients:

  • Salt and pepper, to taste
  • Horseradish cheddar cheese, for garnish
  • 1/4 cup chives, finely chopped, for garnish

Continue reading Creamy Mashed Potatoes

Virtual Mad Men Finale Party – Steak in the Pan with Butter, Potatoes au Gratin, and a Perfect Manhattan

This Sunday is the beginning of the end of Mad Men. Sniffle. I have been a huge fan of the show for years and am sad to see it end. But that doesn’t mean I can’t still throw a little party of my own in celebration of the final premiere!

All week, bloggers have been  featuring their own spins on Mad Men-inspired recipes to gear up for the premiere this Sunday, when we will have a Virtual Mad Men Finale Party!

I adapted some recipes from The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men by Judy Gelman and Peter Zheutlin. I wanted to cheers to Mad Men in style, so I made a version of Trudy’s Rib Eye in the Pan, Individual Potatoes au Gratin, and Perfect Manhattans.

If you’re a Mad Men fan, you probably remember Trudy calling Pete at the office early into their marriage asking what he wanted for dinner. His response: “Rib eye, in the pan, with butter.” So Pete, this one’s for you! This version is a pan-seared New York Strip Steak with cognac butter. (I made New York Strip Steaks instead of Rib Eye, because that would have just been way too much meat for me.)

The steaks are paired with an adapted version of Julia Child’s Potatoes au Gratin, served in individual crocks.

And what’s a Mad Men Party without a cocktail?? I decided to make a more modernized version of a classic, called a Perfect Manhattan, which refers to using equal parts sweet and dry vermouth.

If you want to also Party Like a Mad Man, you’re in luck! I also have a copy to give away! Details after the recipes.

 

Adapted from The Unofficial Mad Men Cookbook

Ingredients:

Steak in the Pan with Butter:

  • 4 boneless New York Strip Steaks, ~1 inch thick
  • 4 teaspoons canola oil
  • Salt and pepper, to taste
  • 4 oz cognac
  • 8 tablespoons butter

Potatoes au Gratin

  • 3 tablespoons butter, divided
  • 1 cup finely chopped onions
  • 1/2 pound raw potatoes (about 2-3 large potatoes), peeled and diced into 1/2 inch cubes
  • 3 eggs
  • 1 1/2 cups half and half
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup sharp cheddar cheese, crumbled (I used Valley Thunder from Valley Shepherd in Reading Terminal)

Perfect Manhattan

  • 8 oz rye whiskey (I prefer Dad’s Hat’s version that is finished in Vermouth barrels)
  • 2 oz dry vermouth
  • 2 oz sweet vermouth
  • 8 dashes bitters
  • maraschino cherries for garnish

Continue reading Virtual Mad Men Finale Party – Steak in the Pan with Butter, Potatoes au Gratin, and a Perfect Manhattan

Spinach-Chive Potato Bites with Kerrygold Cheese and Butter

You can always find the signature gold wrapping with green logo in my fridge. Kerrygold is my go-to butter brand for when butter quality is key. My favorite way to use it though is just on a slice of toasted Rosemary Olive Oil Bread, yum!

The Kerrygold brand is a line of all-natural, grass-fed cheeses and butters crafted at dairy farms throughout Ireland. The hormone-free cheese and butters are available around the world but still come from milk supplied from independent dairy farmers within the Emerald Isle. My relatives in Ireland actually own some dairy farms so this concept is pretty close to my heart.

Needless to say, I was so excited to make a recipe using both Kerrygold Butter and Cheese. Through Cooking Light Bloggers’ Connection, I was sent coupons to buy and use some yummy Kerrygold products. I decided to adapt a recipe from the Kerrygold website.

Ingredients:

Potatoes:

  • 15 small yellow, white or red potatoes (about 2 pounds)
  • 1/2 package (3.5 ounces) Kerrygold Dubliner Cheese, shredded, divided
  • 2 tablespoons Kerrygold Garlic and Herb Butter
  • 3 tablespoons milk
  • Salt and freshly ground pepper to taste
  • Chopped fresh parsley (optional)

Filling:

  • 1 tablespoon Kerrygold Garlic and Herb Butter
  • 1 cup spinach leaves, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons fresh chives, finely chopped

Continue reading Spinach-Chive Potato Bites with Kerrygold Cheese and Butter

Slow Cooker Oxtail and Short Rib Stew

My slow cooker and I are good friends, although I’m pretty sure the slow cooker is bringing more to the relationship than me. I love coming home to a delicious smelling dinner after work that takes maybe 15 minutes of prep time in the morning on my part.

This recipe for Slow Cooker Oxtail and Short Rib Stew from Cooking Light’s latest issue uses an ingredient I’ve never used before, or honestly even noticed in the supermarket: Oxtail. Oxtail is a gelatin-rich cut, which makes it perfect for hearty stews, especially slow cooked ones. The ribs add a bit more meat to the stew, which also has carrots and potatoes to round out the flavors.

This recipe is originally made in a Dutch oven and cooks for about 2 hours so if you’re not in the mood for a slow cooker version, be sure to check out the original recipe.

Ingredients:

  • 1 tablespoon canola oil
  • 1 pound bone-in short ribs, trimmed
  • 1 pound oxtail
  • 2 cups chopped onion
  • 1/2 cup sliced shallots
  • 6 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 3 cups unsalted beef stock
  • 1 1/4 teaspoons freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 4 thyme sprigs
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 pound very small Dutch Potatoes (bite size)
  • 3/4 pound carrots, cut diagonally into 2-inch-thick pieces
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fresh oregano leaves
  • 1 tablespoon corn starch dissolved in cold water, if needed

Continue reading Slow Cooker Oxtail and Short Rib Stew

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