1. In a ziploc bag, mix together flour and pepper. Coat beef cubes in flour mixture.
2. In a Dutch oven, heat 1 Tbsp. oil over high heat. When very hot, working in batches, add beef and cook until browned on all sides. Add more oil as needed.
3. Add wine and vinegar to pot. Cook, scraping to bottom. Return all beef to the Dutch oven. Add broth and bay leaves; bring to a slow simmer.
4. Cover and simmer 1 1/2 hours.
5. Add carrots and onions. Cook another 10 minutes, than add potatoes and simmer for 30 minutes more. Season with salt and more pepper. Remove bay leaves.
Stretch to serve six by adding more veggies.
2. In a Dutch oven, heat 1 Tbsp. oil over high heat. When very hot, working in batches, add beef and cook until browned on all sides. Add more oil as needed.
3. Add wine and vinegar to pot. Cook, scraping to bottom. Return all beef to the Dutch oven. Add broth and bay leaves; bring to a slow simmer.
4. Cover and simmer 1 1/2 hours.
5. Add carrots and onions. Cook another 10 minutes, than add potatoes and simmer for 30 minutes more. Season with salt and more pepper. Remove bay leaves.
Stretch to serve six by adding more veggies.
