- Combine the flour and pepper in a mixing dish, then add the meat and toss thoroughly to coat.
- Then proceed to heat three tablespoons of oil in a big pot. Add the meat a few pieces at a time, being careful not to overcrowd the pan.
- Cook, rotating the pieces occasionally until both sides of the meat are browned, about 5 minutes per batch; add additional oil as required between batches.
- Remove the steak and add the vinegar and wine to the pot.
- Then cook over medium-high heat. Make sure you scrape the pan with a wooden spoon to loosen any browned bits,
- Combine the beef, beef broth, and bay leaves in a large mixing bowl. You can now bring it to a boil, then turn it down to low heat.
- Cover and boil until the meat is cooked, about 1½ hours, skimming the stock occasionally.
- Cook – covered – for 10 minutes after adding the onions and carrots.
- Then you can add the potatoes, go on and continue to cook for another 30 minutes until the vegetables are soft.
- If the stew is too dry, add some broth or water. To taste, season with salt and pepper. Serve by ladling the soup into four bowls.
You can watch this video recipe to know how to cook stew meat in an instant pot.