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.