Beef Ragout - cooking recipe

Ingredients

2 lb. sirloin steak (bite size pieces)
1 large onion, chopped
1 can beef bouillon
1 c. non-alcoholic cooking sherry
1 bay leaf
2 Tbsp. grated lemon rind
salt and pepper to taste
1/4 c. cornstarch
3 Tbsp. water

Preparation

Put all ingredients, except cornstarch and water, into slow cooker (crock-pot) for six hours or so.
(I cook mine during work hours.)
Bring to a boil just before serving.
Mix cornstarch and water and add to meat mixture.
Boil until thickened.
Delicious served over rice or noodles.