- 3 pounds of good beef (grow and behold chuck roast, or strip steak)
- 2 Large Idaho potatoes
- 2 Large carrots
- 1 onion
- 3 cloves of garlic
- 1/2 can of tomato paste
- 2 Tablespoons of Worcestershire Sauce
- 1 Quart of beef stock
- 1 teaspoon or Salt, Pepper, Rosemary, Thyme
The night before:
in a crockpot:
Dice the onion, dice the garlic, cook on high in wok or frying pan with some oil until soft, place in crock pot.
Dice the beef into bite size pieces, cook on high in wok or frying pan until browned on all sides, do it in 1 pound batches, place in crock pot.
slice the carrots, and dice the potato, place in crockpot.
Add remaining ingredients and put crockpot in refrigerator.
In the morning set the crockpot to low and cook for 8-12 hours. Stirring occasionally.
turn the crockpot off when ready, skim all the liquid off the top and place in a fat separator, separate the fat from the juice. Place the juice in a sauce pan and bring it to a boil. add two heaping tablespoons of corn starch to a cup and add water, stir until all is liquid and add to the juice stirring rapidly. This will create a thick gravy. pour this back into the crockpot and mix everything.