Beef Stew

Needed
1 lb beef chuck, cut into cubes for stew. This is usually sold pre-boned and pre-cut
1 medium yellow onion (about the size of a baseball)
4 russet potatoes
2 carrots
2 tsp corn starch
Chicken stock (~32oz)
salt
pepper
4 cloves garlic

Sear the beef cubes. Use a medium saucepan and high heat to quickly cook the cubes on all sides. You'll want to cook each side of the beef cube for 30-45 seconds, until it's brown.
Transfer the seared beef to a crock-pot
Peel the onion and cut it into eighths. Add to the crock-pot
Cube the potatoes into ~1 inch pieces. Add to crock-pot
Peel the carrots and cut into rounds, ~1/4 inch thick. Put them.... in the crock-pot
Add chicken stock to the crock pot until the level is about even with the stuff you've put in it. This will be a little over two cans, or a full box.
Peel the paper off the garlic and either mince it or put it through a garlic press, add to crock-pot
1/2 tsp salt and 1/2 tsp pepper into the crock-pot and stir it around a bit
Set the crock-pot to medium and let it stew for 4 to 5 hours (or low for 10-12 hours, but honestly, who plans that far ahead?). The longer you cook it, the more tender the meat will get and it's pretty much impossible to overcook

Before serving, in a separate bowl, mix 2 tsp corn starch with 1/4 cup water and stir until smooth. Add this slurry to the stew. This will thicken the stew.

Serve over white rice or egg noodles.