Leftover Beef and Mushroom Stew

Another one from the old food blog, with minor tweaking to make it gluten free.

Ingredients:
Leftover pot roast (or other leftover meat. You can use stewing beef if you don't have any leftovers to work with.)
Mushrooms
Water
Beef broth (check ingredients)
Salt
Soy Sauce (check ingredients)
Dried minced onion
Cornstarch

Shred the beef. You can do this however you want, but I just used my hands to pull it apart into thin pieces. If you are starting with uncooked stewing beef, you can just cut it into chunks and brown it. Slice the mushrooms. Put them in a saucepan with dried minced onion (you could also use fresh minced onion if you felt like chopping onions). Cover with water (or beef broth if you have it, or some combination thereof, or add powdered beef broth...), and add a bit of soy sauce and/or salt. Simmer for about an hour, until the mushrooms are soft and the broth has started to thicken. In a small bowl, mix together some cornstarch and water. Stir this into the the stew, and continue to simmer until the stew has thickened. You can serve over rice, noodles, or mashed potatoes, or with a side of gluten free bread if you have some.