Old-Fashioned Beef Stew

 Old-Fashioned Beef Stew

cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew

1/4 c flour

1/4 tsp pepper

1 lb beef stew meat, cut into 1 inch cubes

5 tsp veg oil

2 T red wine vinegar

1 c red wine

3.5 c beef broth (added extra later too)

2 bay leaves

1 T herbs de province

1 med onion, chopped

5 med carrots, peeled and cut into 1.4 inch rounds

2 large baking potatoes, peeled and cut into 3/4 inch cubes

2 tsp salt

Mix flour and pepper and coat beef. Fry in oil in two batches until browned, adding extra oil inbetween batches if needed. Remove beef, add vinegar and wine over med-high heat and scrape away bottom of pan. Add beef, broth,  herbs de province, and bay leaves and bring to boil, then reduce to simmer.

Cover and cook for 1.5 hours. Add onion and carrots and simmer, covered, for 10 minutes. Add potatoes and simmer until all veg are tender, 30 minutes more. Add extra broth if stew is dry.