robynne's vegetable beef stew

Ingredients For robynne's vegetable beef stew

• 3 lb

  beef stew meat, cut into 1" cubes
• 3-6 Tbsp

  olive oil
• 1 1/2 c

  chopped onion (i use 12 oz frozen chopped onions)
• 12 oz

  mirepoix, frozen mix (onions, carrots, celery)
• granulated garlic, onion powder, sea salt, pepper
• 3 c

  beef stock (beef broth may be used)
• 2 c

  beef broth
• 2 tsp

  beef bouillion granules or beef base
• 14 oz

  can of diced tomatoes, undrained
• 8 oz

  tomato sauce
• 4 clove

  garlic, minced
• 2

  bay leaves
• 1 tsp

  sea salt
• 2 tsp

  dried oregano
• 1 tsp

  dried thyme
• 3/4 tsp

  black pepper
• 24 oz

  mixed frozen vegetables (i used green beans, corn, carrots, okra, peas, lima beans, potatoes)
• 1/2 - 3/4 c

  red wine *optional
• 1/4 c

  instant potato flakes, dry* optional
• i add more garlic, pepper, thyme, oregano and salt as needed