Different Beef Stew

In a large bowl, add the wheat flour, one pinch of black pepper, mix until incorporated and set aside. 

Cut the beef into cubes, transfer all these beef cubes to the bowl with the wheat flour and mix very well until incorporated. 

In a large skillet over medium-low heat, add one drizzle of vegetable oil. 

Add all the beef cubes, the butter and stir-fry for 8 minutes or until nicely golden brown.

Next, cut the onion into small cubes, cut the carrots into round slices, and set aside. 

Once the beef cubes have turned golden brown, remove them from the skillet and set aside. 

Now, in the same skillet, add the balsamic vinegar, the red wine and let it all cook for 5 minutes.

Next, add the bay leaves, the beef broth, all the beef cubes we prepared earlier, stir, cover the skillet, and let it all cook for 1 hour over low heat. 

After this indicated time, add all the onion we chopped, the carrots, stir, cover the skillet, and let it all cook for another 10 minutes.

Now, add the potatoes chopped into smaller pieces, the salt, one generous pinch of black pepper, stir until incorporated, cover the skillet and let it all cook for another 30 minutes.

Serve.