Old-Fashioned Beef Stew

¼ cup all-purpose flour

¼ teaspoon freshly ground pepper

1 pound beef stewing meat, trimmed and cut into inch cubes

5 teaspoons vegetable oil

2 tablespoons red wine vinegar

1 cup red wine

3 ½ cups beef broth, homemade or low-sodium canned

2 bay leaves

1 medium onion, peeled and chopped

5 medium carrots, peeled and cut into ¼-inch rounds

2 large baking potatoes, peeled and cut into ¾-inch cubes

2 teaspoons salt

Directions at cooking.nytimes.com

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