1 and 1/2 pounds (I would do 2 pounds next time) of stew meat

1 glug of olive oil, for searing meat

1 cup red wine (I used Herzog Lineage Pinot Noir for the acidity)

3 tablespoons Tuscanini Red Wine Vinegar

4 and 1/2 cups Manischewitz Beef Broth

2 bay leaves (fresh or dried)

2 tablespoons tomato paste

1 medium onion, thinly sliced

6 carrots (cut however you want; add more, add less)

3 celery ribs

2 handfuls of potatoes (I cut fingerling potatoes in half)

salt, to taste

pepper, to taste