pour wine in mixing bowl and let beef soak while you cut the potatoes, carrots, celery, and onions

cut vegetables to desired size and put aside the your desired amount you want to use

in a hot skillet lightly brown the beef cubes a little at a time and put into cooking pot as you go

when all the beef is lightly browned and in the pot, pour in the 3 cans of beef broth and half a cup of the wine that the beef was soaking in, the 2 bay leaves, parsley and thyme. *optional* add apple cider vinegar

bring to a boil and then turn down to a simmer, let simmer for about an hour

put cut vegetables into the wine and let soak while the beef is cooking

add the vegetables, quarter cup of the wine, salt and pepper to the pot, and continue to simmer on a low/medium for about an hour or until your desired tenderness of the vegetables

*optional* add water if you want or feel you need more broth

*optional* when the vegetables are added, mix in lightly about a quarter cup of flour if you want the stew to be thicker, don't add any more than that unless you want it really thick