Take diced beef and place in a gallon Ziploc bag. Add flour, 2 teaspoons salt & pepper, garlic powder and cornstarch. Mix to coat beef. In a frying pan, heat up olive oil to medium heat. Brown beef for 4-5 min. Drain on a paper towel and place in crock-pot.
While browning beef, bring a sauce pot 1/2 full of water to a boil. Boil pearl onions for 3 minutes, drain and transfer to a bowl of ice cold water. Let sit 3 min. Onions will be easier to peel. Cut off end and squeeze onion from casing, and place in crock-pot. Add beef stock, beef stew mix, 2 tablespoons salt & pepper, vanilla Jell-O, bay leaf, ketchup, dry Italian herbs, wine, diced tomatoes, chopped up garlic, soy sauce and frozen veggies.
Cook on high in crock-pot for 3 1/2 hours stirring occasionally. Remove and discard bay leaf.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.