Beef Stew

1.5 lbs beef chunks
6 yukon gold potatoes
1/2 bag baby carrots
1 small white onion
1 can diced tomatoes
1 carton + 2 cans low sodium beef stock
1 tsp. garlic salt
1/2 tsp. dried rosemary
2 bay leaves
1/2 tsp. onion powder
1 1/2 cups V-8
1 tsp. tabasco sauce
1 can corn, drained
1 tsp. parsley
1 tsp. black pepper

Marinade
3/4 cup worcestershire sauce
1/4 cup red wine vinegar
1/2 tsp. onion powder
1/2 tsp. garlic powder

Mix marinade ingredients and marinate chunked meat at least 4 hours, preferably overnight.

Chop vegetables into bite sized pieces. Brown meat in the bottom of a stock pot for about 5 minutes - don't cook it all the way through. Add remaining ingredients, stir well. Let simmer for 3-4 hours until meat is cooked through and vegetables are tender. Alternatively, brown meat and mix everything in a large crock pot. Cook on low for 8 hours or high for 4 hours.