- Servings: 4
- 1/4 cup all-purpose flour
- 1/4 tsp freshly ground pepper
- 1 lb stew meat, trimmed/cut in 1-inch pieces
- 5 tsps vegetable oil
- 2 Tbsps red wine vinegar
- 1 cup red wine
- 3 1/2 cups beef broth
- 2 bay leaves
- 1 medium onion, peeled/chopped
- 5 medium carrots, peeled/cut into 1/4-inch rounds
- 2 large baking potatoes, peeled/cut into 3/4-inch cubes
- 2 tsps kosher salt
Directions1. Combine the flour and pepper in a medium bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot over medium-high heat. Working in batches, add the beef, a few pieces at a time, to the pot. Cook, turning the beef when browned on the bottom, until pieces are browned on all sides, about 5 minutes. Add more oil as needed between batches.
2. Remove the last batch of beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Put the beef back in the pot. Add the broth and bay leaves. Bring to a slow simmer.
3. Cover and cook, skimming the broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onion and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until the vegetables are tender, about 30 minutes more. Season with the salt and pepper. Remove and discard the bay leaves. Ladle into bowls and serve.