Instructions

1. Pat the beef dry with a paper towel and season it with salt and pepper. Place the flour in a bowl, add the seasoned beef pieces, and toss to coat. Shake off any excess flour.
2. Heat 3 tablespoons of oil in a large stew pot until it's nice and hot. Add the beef pieces in a single layer. Make sure they don't touch each other (you may have to work in batches). Brown on all sides, about 5 minutes.
3. Remove the beef pieces and set aside. Add the onion and sauté until translucent (you may need some additional oil or a splash of beef broth if your pan is too dry). Add the red wine and vinegar and scrape the bottom of the pan to get all the beef bits up.
4. Add the beef, beef broth, bay leaves, and salt and pepper to the pot and bring to a boil, then reduce to simmer. Cover and cook about 1.5 hours until the beef is tender.
5. Add the potatoes and carrots, cover and simmer until vegetables are cooked, about 30 more minutes. Season with more salt and pepper if desired. Serve!