Beef Stew

Makes: 6 servings

Prep 25 mins

Slow Cook 8 hrs to 10 hrs  (low)

ingredients:

1 1/2 pounds boneless beef chuck pot roast

1 small bag of baby carrots

2 small onions, cut into wedges

6 small red potatoes cut into wedges

2 cloves garlic, minced

1 14 ounce can reduced-sodium beef broth

1 8 ounce can tomato sauce

2 tablespoons worcestershire sauce

1 teaspoon dry mustard

1/4 teaspoon black pepper

1/8 teaspoon ground allspice

2 tablespoons cold water

4 teaspoons cornstarch

directions:

1. Trim fat from meat. Cut meat into 1-inch pieces. In a slow cooker combine meat, carrots, potatoes, onions, and garlic. Stir in broth, tomato sauce, Worcestershire sauce, dry mustard, the 1/4 teaspoon black pepper, and the allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours.

3. after the allowed time of 8-10 hours cooking, turn to high-heat setting. In a small bowl combine cold water and cornstarch. Stir cornstarch mixture into meat mixture. Cover and cook about 15 minutes more or until thickened.