Ingredients

• ¼cup all-purpose flour
• ¼teaspoon freshly ground pepper
• 1pound beef stewing meat, trimmed and cut into inch cubes
• 5teaspoons vegetable oil
• 2tablespoons balsamic vinegar
• 1cup red wine
• 3½cups beef broth, homemade or low-sodium canned
• 2bay leaves
• 1medium onion, peeled and chopped
• 5medium carrots, peeled and cut into ¼-inch rounds
• 2large baking potatoes, peeled and cut into ¾-inch cubes
• 2teaspoons salt

Preparation

1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
2. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
3. Cover and cook, skimming broth from time to time, until the beef is tender