*Ingredients
°¼ cup all-purpose flour
°¼ tsp freshly ground pepper
°1 pound stewing beef, trimmed and cut into 1-inch cubes
°5 teaspoons vegetable oil
°2 tablespoons of red wine vinegar
°1 glass of red wine
°3 ½ cups beef broth, homemade or canned low sodium
°2 bay leaves
°1 onion, peel and chop
°5 carrots, peel & cut to 1/4 inch rounds
°2 large baking potatoes, peeled and cut into 3/4-inch cubes
°2 teaspoons of salt
*Methods
Combine flour and pepper in a bowl, add beef and toss to coat well. Heat 3 tsp of oil in saucepan. Add beef a few pieces at a time; do not overload. Cook, turning pieces over, until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Removing beef from pot and adding vinegar and wine. Cook over medium-high heat, scraping up the pan with a wooden spoon to loosen any browned bits. Add beef, beef broth and bay leaves. Bring to a boil, then reduce to low heat.
Cover and cook, skimming the broth occasionally, until the beef is tender, about 1 1/2 hours. Adding onions and carrots & simmer, cover, for 10 min. Add potatoes and simmer until vegetables are tender, about 30 minutes longer. Add broth or water if stew is dry. Season with salt and pepper to taste. Pour into 4 bowls and serve.
Enjoy !
