Ingredients:
- 4 medium potatoes, peeled and cut into 2-inch chunk
- 1 pc carrot, chopped
- 1 large onion, cut into eight to 12 wedges
- 500 g beef short ribs, cut 2×2 inches
- 1/4 cup ketchup
- 1/4 cup water
- 1/8 cup red wine vinegar
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon dry mustard
- Dash of garlic powder
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 1/4 cup water
Cooking Instructions:
- Put the potatoes and carrots in a large pot, top with the onion wedges then the beef.
- In a bowl, combine the ketchup, water, vinegar, paprika, chili powder, mustard, garlic
- powder, Worcestershire sauce, and salt. Pour over the beef.
- Cover and cook on high for four to five hours.
- Transfer the juices to a saucepan and simmer for five minutes.
- Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth.
- Pour into the simmering juices and cook, stirring until thickened (about one minute).
- Serve the beef and vegetables with the thickened sauce.
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