Beef stew

• 1/2 cup all-purpose flour
• 1/2 teaspoon freshly ground pepper
• 2 pounds beef cut in cubes 
• vegetable oil
• bouillon cube or packet
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• 2 tablespoons red wine vinegar
• 1 cup red wine
• 1 box beef broth, homemade or low-sodium canned
•  1 heaping tsp Herbs de Provence
• 2 bay leaves
•  1 Tbsp tomato paste
• 1/2 thyme
• 2 medium onion, peeled and chopped
• 1 large clove garlic
• 1 package mushrooms
• 5 medium carrots, peeled and cut into 1/4-inch rounds
• 5 potatoes, peeled and cut into 3/4-inch cubes
• 2 cups frozen peas
• 2 teaspoons salt
• Dredge beef in flour and pepper. Fry in oil till brown in batches. Add vinegar, wine and broth. Add herbs, bouillon and tomato paste. Scrape bits from bottom. Simmer 2 hours or more till tender. Add, in this order, the onion,  garlic, carrots, mushrooms and potatoes. Simmer till tender; at least 20 min. Add peas. Cook a minute or so more.
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