Directions

1. Pat the beef dry.
2. In a large bowl, whisk together the salt, pepper and flour and add the beef, tossing to evenly coat.
3. In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add 1/3 of the meat and brown for approximately 5 minutes, turning with tongs ensuring you allow the meat to form a crust before turning again. Remove meat to a large plate and repeat the process two more times (adding a tablespoon of olive oil each time). Set meat aside.
4. In the same pot, add the onion, garlic, red wine vinegar and tomato paste and cook for approximately 5 minutes, scraping the bottom of the pot of with a wooden spoon to remove the brown bits.
5. Add the browned beef back to the pan along with the wine, beef broth, Worcestershire sauce, water, bay leaves and herbs de Provence. Stir the mixture to again loosen any brown bits from the bottom of the pot and bring this mixture to a boil.
6. Reduce heat to a slow simmer, cover the pot with a lid and cook until the beef is tender, approximately 1 1/2 hours. Make sure to skim the fat from the broth while cooking.
7. Add the carrots and simmer for 10 minutes.
8. Add the potatoes and simmer for an additional 30 minutes, until the vegetables are tender.
9. If the stew becomes dry, add more water or broth to finish the simmering process.
10. Remove the bay leaves and check if additional seasoning is needed.
11. Serve warm, ladled into individual bowls and topped with chopped parsley if desired.