• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1 1/2 - 2 pounds beef stew meat, trimmed and cut into 1 - 2 inch chunks
• 1 -2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1/3 cup flour (use gluten free flour or arrowroot starch if needed)
• cooking oil
• 1 medium onion, cut into large chunks
• 3-4 cloves garlic, minced
• 6 tablespoons tomato paste
• 2 tablespoons balsamic vinegar or red wine
• 4 medium Russet potatoes, peeled and chopped into 1 inch chunks
• 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
• 1-2 teaspoons Worcestershire sauce
• 2 teaspoons Italian seasoning (or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme)
• 1 bay leaf
• 4-5 cups beef broth, homemade or low sodium
• water as needed to cover the vegetables
• 1-2 tablespoons fresh chopped parsley, for garnish
• 1 star anise (optional but adds SO much depth and flavor)
• salt and pepper to taste
• Optional:
• To thicken stew: Make a slurry with 2 Tablespoons cornstarch or flour(all purpose, gluten free or arrowroot powder)+ 3 tablespoons cool water

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