INGREDIENTS
2 lb
beef chuck roast (or beef stew meat trimmed and cut into 1 - 2 inch chunks)
1/3 cup
flour (use gluten free flour or arrowroot starch if needed)
1 1/2 tsp
sea salt (more or less, to taste)
1/2 tsp
black pepper (more or less, to taste)
1/2 tsp
onion powder
1/2 tsp
Italian Seasoning
cooking oil
1
medium yellow onion (cut into large chunks)
4 cloves
garlic (minced)
6 tbsp
tomato paste
2 tbsp
balsamic vinegar or red wine
4
medium Russet potatoes (peeled and chopped into 1 inch chunks (or can use about 10 small baby potatoes with skin on - cut in half))
1
large sweet potato (peeled and chopped into 1 inch chunks (leave out if desired))
3
medium carrots (peeled and cut into slices)
2
ribs celery (chopped)
2 tsp
Worcestershire sauce
2 tsp
Italian Seasoning (or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme)
1
bay leaf
4 1/2 cups
beef broth (homemade or low sodium)
1
star anise (optional but adds SO much depth and flavor)
water (as needed, to cover the vegetables)
1 tbsp
fresh chopped parsley (for garnish)
more salt and pepper
2 tbsp
all purpose flour, (gluten free flour or arrowroot powder)
3 tbsp
cold water