3 lbs. Beef-stew meat, in 1" cubes 6 carrots, cut into 1/2" thick slices 4 potatoes, peeled and cut into 1" cubes 1 large onion, quartered and sliced 1/2 cup mushrooms sliced 2 large garlic cloves, minced 1-1/2 tablespoons toasted onion flakes 1 teaspoon salt 1 teaspoon cornstarch 1/2 teaspoon onion powder 1/2 teaspoon sugar 3/4 cup gf ketchup 1 tablespoon gf soy sauce 3 tablespoons cornstarch
Place beef, carrots, potatoes, onion, mushrooms, and garlic in slow cooker. In bowl, whisk together 2 cups water, onion flakes, salt, cornstarch, onion powder, sugar, gf ketchup, and gf soy sauce. Pour over beef and vegetables; toss to combine. Cover and cook on low-heat setting 6 to 8 hours. With a slotted spatula, transfer meat and vegetables to a serving bowl. Increase heat to high setting. Skim fat from sauce. Whisk together cornstarch and 3 tablespoons water to make a paste. Stir mixture into sauce and cook 15 minutes, until thickened. Return meat and veggies to cooker and mix well; heat through. Season with salt and pepper to taste.