If meat was not cubed at the butcher, cube your meat to equal size pieces. Dry the meat on a paper towel.

Heat a Dutch oven to high and add olive oil. Sear all sides of the beef in a pot. Do not crowd the meat. Add more oil if needed until all sides are beautifully seared. Remove the beef from the pot.

Add the red wine and vinegar to deglaze the pan, getting all of the cooked bits off of the bottom. A wooden spoon works best to help you with this.

Add back in the beef, the broth, tomato paste, and bay leaves.

Bring to a boil, cover and then let it simmer for one and a half hours.

Add in onions, carrots, and celery. Let it simmer for 10 minutes.

Add potatoes and let simmer for 30 minutes more. Flavor builds over time, so you can simmer until you serve. Salt to taste.