Directions

• Mix flour and pepper in a bowl. Add beef cubes and toss to coat well.
• Heat 3 teaspoons oil in a large pot. Brown beef in batches, turning pieces until browned on all sides, about 5 minutes per batch. Add more oil between batches if needed.
• Remove beef from pot. Add vinegar and wine, scraping up browned bits with a wooden spoon.
• Return beef to pot with broth and bay leaves. Bring to a boil, then reduce to slow simmer.
• Cover and cook, skimming broth occasionally, until beef is tender, about 1 1/2 hours.
• Add onions and carrots, simmer covered for 10 minutes.
• Add potatoes and simmer until vegetables are tender, about 30 minutes more.
• Season with salt and pepper to taste. Add broth or water if stew is too dry.