INGREDIENTS
2
lbs Beef stew meat
2 cups
Baby carrots, small
3
Bay leafs
2 tbsp
Garlic
1 tsp
Onion powder
1
Parsley, Fresh
1
Yellow onion, medium
5 cups
Beef broth
6 tbsp
Tomato paste
2 tbsp
Balsamic vinaigrette
2 tsp
Worcestershire sauce
1 tsp
Black pepper, ground
1/3 cup
Flour
3 tsp
Italian seasoning
2 tsp
Sea salt
3 tbsp
Olive oil
1 cup
Water
3
4 idaho potatoes (peeled and chopped into 1-inch chunks)