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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