Cowboy Stew

2 pound roast beef cut into medium chunks
1 large union , cut in wedges
3 carrots, cut in thirds
5 white potato, cut in half
Half a carton beef broth
1 bay leaf
2 tablespoons basil
2 tablespoons oregano
1 teaspoon red pepper flakes
salt and pepper
1/2 cup red wine
2 table spoons olive oil
1/4 potato flour, for thickening

Drizzle olive oil in pan, on medium high heat take your cubes of beef sprinkle with salt and pepper liberally, brown in a cast iron skillet, or any frying pan, I am just on a cast iron kick right now. Brown both sides of meat. I had to do mine in batches, when I was done with one bath I would splash some red wine at the end and cook it down. At this point throw everything in the pot except for the carrots and potato, oh and the potato flour. Cook on medium heat for 2-3 hours until the meat is tender. The last hour put the rest of the ingredients and call it done when the potatoes are tender. Buy or make a rustic loaf of bread, for gluten free dining make some corn bread!!