1poundbeef stewing meattrimmed and cut into inch cubes
1tablespoonvegetable oil
2tablespoonsred wine vinegar
4cupsbeef brothlow-sodium canned
2bay leaves
1medium onionpeeled and chopped
4medium carrotspeeled and cut into 1-inch pieces
3medium baking potatoespeeled and cut into 1-inch cubes
1 ½teaspoonssalt
Parsley for garnishoptional
Instructions
Mix flour and pepper in a large bowl, toss beef in the flour until it’s well coated.
Heat oil in a large pot over medium-high heat. Add the beef; do not overcrowd, and cook in batches if needed. Turn the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Add the vinegar and broth to the pot. Scrap the bottom of the pot with a wooden spoon to loosen any browned bits. Add the bay leaves and salt. Bring to a boil, then reduce to a slow simmer and cove. Cook for 1 hour.
Add the potatoes and veggies to the pot. Bring it back to a simmer and cover. Cook until vegetables are tender, about 45 minutes more. Add broth or water if the stew is dry. Season with more salt and pepper to taste. Ladle among 4 bowls. Garnish with parsley.