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INGREDIENTS
2 Pounds Beef Stew Meat
5 cups Beef Broth = 1 Tablespoon and 1 Tsp of Better than Bouillon Beef Base to 5 Cups of Water
1 Cup of Red Wine
2 Cups of Water
Olive Oil
Butter
2 Packs Beef Stew Seasoning Mix
Salt
Black Pepper
1 Tablespoon Garlic Powder
2 Bay Leaves
1 Teaspoon Thyme
2 Teaspoons Tomato Paste
1 Medium Red Onion Sliced
3 Stalks Celery Sliced
7 Cloves Pressed or Minced Garlic
15 Baby Potatoes (Cut in Half)
15 Baby Carrots (Cut in Half)
10 oz Bag Mixed Vegetables
1 Cup of All-Purpose Flour
1/2 Stick Butter