CLASSIC BEEF LIGHT RECIPE

2 pounds braised beef (diced)

2 teaspoons olive oil

2 cups water

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder or 1 clove freshly minced garlic

2 bay leaves

1 medium onion, chopped

1 teaspoon salt

1 teaspoon raw sugar

½ teaspoon ground black pepper

½ teaspoon smoked paprika

½ teaspoon turmeric

½ teaspoon onion powder

⅛ teaspoon ground cloves

4 large carrots, quartered and cut into small, cake-shaped pieces

3 celery sticks, halved and cut into small pieces

2 tablespoons cornstarch

¼ cup water

1 package Hidden Valley Ranch Dressing Mix

Fry the meat in olive oil in a pan on the stove over medium-high heat for 2-3 minutes. Put it in a pot.

Add the 2 cups of water and all the ingredients to the clay pot. Cook in a Dutch oven over low heat for 8 hours or

over high heat for 4 hours.

45 minutes before serving, in a small bowl, combine ¼ cup cold water and 2 tablespoons cornstarch and stir until

the cornstarch is dissolved.Once dissolved, add it to the pot. Also add the Hidden Valley Ranch Dressing Mix

package.