°¼ c flour
°¼ tsp ground pepper
°1 pound stewing beef, trimmed and cut into 1-inch cubes
°5 teaspoons vegetable oil
°2 tsps red wine vinegar
°1 glass red wine
°3 ½ cups beef broth, homemade or canned low sodium
°2 bay leaves
°1 onion, peeled & chopped
°5 carrots, peeled & cut to 1/4 inch rounds
°2 baking potatoes, peeled & cut into 3/4-inch cubes
°2 tsp of salt

* Methods

Combine flour and pepper in a bowl, add beef and toss to coat well. Adding beef a some 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 & wine. Cook over medium-high heat, scraping up the pan with a wooden spoon to loosen any browned bits. Adding beef, beef broth also bay leaves. Bring to  boil, & reduce to low heat.
Cover and cook, skimming the broth occasionally, until the beef is tender, about 1 1/2 hours. Adding onions also carrots and 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 !!