3 Lbs Grass-Fed Kettle Beef or chuck roast, cut into 1 inch cubes
1 finely chopped medium onion
1 finely chopped small green or red pepper
2 cloves garlic minced
3 Cups chicken broth
3 Tablespoons cornstarch or flour
1/2 Cup cold water
Mashed Potatoes or Grits
Preheat oven to 275 degrees F
Season beef with salt & pepper. In small batches, brown beef in a preheated Dutch oven with heavy lid on stovetop over medium heat.
Once meat is browned, remove from pot. Add chopped onion, pepper and garlic to pot and cook until onion is translucent.
Add the beef back to the pot with the chicken broth, cover and place in the preheated oven for 4 hours.
When the beef is tender, remove pot from the oven. Mix 1/2 Cup cold water and corn starch (or flour) until no lumps remain. Stir gently into the beef to coat. Return pot to oven to allow the gravy to thicken with the beef for about 15 minutes up to 1/2 hour.
Prepare Mashed Potatoes or Grits per your favorite recipe. Serve Kettle Beef on top of a mound of either.