In a medium sized pot over medium heat, melt margarine. Add diced onion and cook until it starts to turn translucent, then add rice and stir to coat rice in fat. Add 3 cups of water, 1 T salt and Bay Leaf. Cover pot, turn heat down to medium low and simmer rice until tender. Remove from heat.
In a large bowl, add cut potatoes and carrots, canola oil, salt, peppers, and garlic. Toss together so potatoes and carrots are well coated. Use pan spray to grease a flat pan, spread out seasoned potatoes and carrots in a single layer and put in oven. Cook until potatoes are tender, about 20 minutes
Turn heat to medium low and sprinkle flour over beef and stir until flour evenly mixes in. While constantly whisking, slowly pour stock in, scraping all the flavor off of the bottom of the pan. After adding all stock, bring mixture to a simmer until it slightly thickens.
Heat oil over medium heat in a sauce pot. Add Onion, cook until onions start to turn clear, and then add garlic and Italian seasoning to pot and cook for another 30 seconds. Sprinkle flour in pot and stir constantly until a blond paste forms. Cook 1 minute.