- 2 pounds beef broth (diced)
- 2 teaspoons olive oil
- 2 cups of water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder or 1 minced fresh garlic clove
- 2 bay leaves
- 1 medium onion chopped
- 1 teaspoon salt
- 1 teaspoon raw sugar
- Half teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon Basma
- ½ teaspoon onion powder
- ⅛ teaspoon ground cloves
- 4 large carrots, cut into quarters and cut into small pieces in the shape of a pie
- 3 celery sticks, halved and cut into small pieces
- 2 tablespoons cornstarch
- Half a cup of water
- 1 sachet of Hidden Valley Ranch seasoning mix
Directions:
Brown the meat in olive oil in a skillet on the stove over medium-high heat for 2-3 minutes. Put it in the pottery.
Add two cups of water and all the ingredients to the cooking pot. Cook in a low saucepan for 8 hours or on high heat for 4 hours.
45 minutes before serving, in a small bowl, mix ½ cup of cold water and 2 tablespoons of cornstarch together and mix until the cornstarch is dissolved. Once melted, add it to the crockpot. Add a can of Hidden Valley Ranch Dressing Mix as well.
