dashsaltto taste (this will depend heavily on the beef stock you use)
Instructions
Mix together the all-purpose flour and pepper in a shallow dish.
Take the beef pieces and coat them on all sides with the flour mixture. Shake off the excess flour.
Heat a dutch oven over medium-high heat and add 1 tablespoon of oil. Once the oil is heated and shimmery, add the flour coated beef, browning on all sides. You aren’t trying to cook it through, just sear and brown the outside. Don’t overcrowd the pot and do them in batches if necessary.
Remove the beef from the pot and set it aside.
Add the remaining tablespoon of oil to the dutch oven.
Add the onion, carrots, and garlic to the pot and saute until they begin to carmelize, about 3-4 minutes.
Add in the tomato paste, stir, and cook until it turns a rust color.
Pour in the wine and deglaze the pot with a flat wooden spoon. Make sure to get all of the brown bits up from the bottom of the pot.
Add in the potatoes, beef stock, herbs de provence, worcestershire, dried thyme, salt and pepper.
Bring the stew to a boil. Cover and simmer over low for 1 ½ to 2 hours or until beef is tender and cooked through.
Remove bay leaves and serve with dinner rolls or cornbread.