½ tsp smoked paprika
½ tsp tumeric
½ tsp onion powder
⅛ tsp ground cloves
4 large carrots quartered and cut into small pie shaped pieces
3 celery stalks halved and cut into small pieces
2 Tbs corn starch
¼ cup water
1 packet of Hidden Valley Ranch dressing mix


Brown meat in the olive oil in a skillet on the stove top over medium high heat for 2-3 minutes. Place into crock pot.

Add the 2 cups of water water and all ingredients to the crock pot. Cook in crock pot on low for 8 hours or on high for 4 hours.

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