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2 lbs beef stew meat
1 lb cross-cut bone-in beef shank
2 carrots, peeled
2 stalk celery, trimmed
2 medium onions, peeled and trimmed
6 cloves garlic, peeled
64 oz low sodium beef broth
6 Tb cornstarch
1/4 C water

1. Brown beef in skillet. Transfer to slow-cooker.
2. Add carrots, celery, onions, garlic and beef broth.
3. Cook on low for 8 to10 hours, or high for 4 to 5 hours.
4. Remove vegetables and discard.
5. Remove meat and reserve.
6. Strain broth into large stock pot. Reduce by half.
7. While broth is reducing, remove beef from shank bones, cut to bite-size and discard bones. Do likewise to boneless stew meat, if required. Add (cool) water to cornstarch and mix thoroughly.
8. Once broth is reduced by half, gradually add (thoroughly mixed) cornstarch and water, whisking constantly, until stock reaches desired thickness. Add beef chunks and heat through.

Makes 8-10 servings.

Serving suggestion: over cooked rice, egg noodles or steamed potatoes.

Note: this recipe is wheatless if served over rice or potatoes.