Beef Stew & Potatoes

• Course Main Course, Side Dish, Soup
• Cuisine Holiday, Party Food, Winter

Prep time

Cook time

Servings

Ingredients

• 1 1/3 tbsp Cornstarch
• 3/4 cup chicken broth low-sodium, gluten-free
• 3 tbsp tomato paste
• 1 pound Potatoes small, scrubbed and halved
• 2 Carrots large, cut into 2-inch pieces
• 1 Yellow Onion medium, cut into 1/2-inch wedges
• 2 tbsp Worcestershire sauce gluten-free
• 1 tsp Salt coarse
• 1/2 tsp Pepper freshly ground
• 1 beef roast 3 pounds, preferably chuck, trimmed of excess fat
• 4 cloves garlic mashed to a paste

Instructions

1. Stir together cornstarch and 2 tbsp broth until smooth.
2. Add remaining broth, tomato paste, potatoes, carrots, onion, Worcestershire, salt and pepper and stir.
3. Season roast with 1 tsp salt and 1/2 tsp pepper and rub with garlic.
4. Place roast on top of vegetables.
5. Cover and cook 5 hours on high or 8 hours on low.
6. When done, remove roast and slice against the grain.
7. Serve on top of vegetables and potatoes.