Beef Stew w/Red Wine

1. Preheat oven to 350?. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper. 2. Add onions, potatoes, carrots, garlic, bay leaves, and red wine & beef broth. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving. Note: To cook slowly, place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Pour red wine & beef broth over top of mixture. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours). Per Serving (excluding unknown items): 306 Calories; 1g Fat (3.3% calories from fat); 5g Protein; 36g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 842mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Vegetable; 0 Fruit.