Grandma’s Old Fashioned Beef Stew - Gluten Free

• ¼ cup all-purpose flour (substitute with Millet flour for gluten free)
• ¼ teaspoon freshly ground pepper
• 1 pound beef stewing meat, trimmed and cut into inch cubes
• 5 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 cup red wine
• 2 - 3 cups beef broth, homemade or low-sodium canned
• 2 bay leaves
• 1 medium onion, peeled and chopped
• 5 medium carrots, peeled and cut into 1/4-inch rounds
• 2 large baking potatoes, peeled and cut into 3/4-inch cubes
• 2 teaspoons salt

Directions:

1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches. Transfer to your vitaclay pot.
2. Add the vinegar and wine. Add beef broth and bay leaves. 
3. Set on Stew or Slow to cook until the beef is tender, about 1 1/2 - 2 hours. In the last 30 minutes of cooking, add the onions, potatoes and carrots and continue to cook for the rest of time.
4. Season with salt and pepper to taste. Ladle among 4 bowls and serve.