INGREDIENTS
2
bay leaves
3 lbs
beef stew meat
1 cups
bone broth
3 larges
carrots
2 tbsps
dijon mustard
2 cloves
garlic
1 lb
mushrooms
1 large
onion
1/2 lb
pearl onions
1 tsp
pepper
1 tsp
pink himalayan salt
1 cup
red wine
1/4 cup
red wine vinegar
3 sprigs
rosemary
2 tbsps
tapioca starch
2 tbsps
water