Ingredients:

• ¼ c. flour
• ¼ tsp. freshly ground pepper
• 1 lb. beef stewing meat, trimmed and cut into inch cubes
• 2 T. vegetable oil
• 1 c. red wine
• 3 ½ c. beef broth (homemade if you've got it!)
• 2 bay leaves
• 1 tsp. herbs de Provence
• 1 medium onion, peeled and diced
• 5 medium carrots, peeled and cut into 1/4-inch rounds
• 2 large baking potatoes, peeled and cut into 3/4-inch cubes
• 2 tsp. salt

Method:

1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 1 tablespoon 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 red wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, bay leaves, and herbs de Provence. Bring to a boil, then reduce to a slow simmer.
3. Cover and cook, skimming broth from time to time, if needed, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.
4. Salt and pepper to taste.

I recommend serving this with a crusty loaf of bread and red wine.

Enjoy!