Ingredients

• 1/4 cup flour

• 1/4 tsp ground pepper

• 1 lb stew meat, cut into 1-inch cubes

• 5 tsp olive oil

• 2 tbsp red wine vinegar 

• 1 cup red wine

• 1 14 oz can diced tomatoes

• 3 cups water

• 3 BOU Beef Bouillon cubes

• 2 Bay Leaves

• 1 onion, chopped

• 5 carrots, sliced 

• 3 Russet potatoes, cubed

• 2 tsp salt