Ingredients:
1 pound beef
1 gold potato
4-5 red potatoes
3 whole carrots
¼ cup All Purpose Flour
5 tbsp. Olive Oil
1 tsp salt
½ tsp black pepper
¼ cup Red Wine Vinegar
1 – 36 ounce carton beef stock
3 tbsp. tomato paste
4 cloves garlic
½ cup water
3 Bay Leaves

Directions:
Step One:
Cut beef into 1” cubes. Cut onion into bite size pieces. Remove garlic from wrapper. In a small bowl, add flour, pepper and ¼ tsp salt.
Lightly Coat beef in the flour mixture.

Step Two:
In a large pot, add olive oil. Once oil is heated, add the floured beef. Cook on both sides to brown. Remove and set aside.

Step Three:
Add red wine vinegar to the pot and stir to allow the bits at the bottom to loosen.
This process is quick. Once vinegar has reduced, add the carton of beef stock.
Allow the stock to come to a boil.

Step Four:
Add beef to the pot along with tomato paste, ½ cup water, ½ tsp salt, chopped onion, garlic cloves and bay leaves. Reduce heat to a simmer. Cover and continue to cook for one hour. Stir frequently.

Step Five:
Peel skin from potatoes and carrots. Wash both. Cut up potatoes and carrots into 1” pieces. After the beef has cooked for one hour, add the potatoes and cook for another 20 minutes uncovered. Continue to stir frequently.

Step Six:
Add carrots to the pot. Continue to cook for another 25 minutes or until potatoes and carrots are soft. Continue to stir frequently.
Once the vegetables are soft, remove the bay leaves and garlic cloves.

Serve