Start out with a chunk of lean beef. Cut off any extra fat and cube it into mouth-sized pieces. Or you could also just buy ready cut beef to safe time.
For the next step make sure that the meat is dry. Therefore wrap it up in paper towel and squeeze out any moisture. The meat will stick to the paper lightly.
For the following step make sure the pan you are using is hot! Brown all side's of the meat to close the pores. This only takes a few seconds and the meat will still be raw on the inside.
This is how it should look. Also make sure not to crowd the pan too much six to ten pieces should be the max.
When you are done browning your meat chunks place them in a pot or dutch oven if you prefer. This will be the same dish the stew is made in later on. Don't wash the pan out yet.
Salt and pepper to your taste.
Add the flour and stir or shake the pot with the lid on to coat.
Heat the pot on medium and stir the coated meat for about 2 minutes until you notice the flour thickening.
Add some water or beef broth until the meat is almost covered. Add the wine vinegar and if you fancy you may as well add some wine.
Add the garlic...
...the tomato paste...
...and the spices.
Stir everything together, cover and let cook at the back of your stove for about 30 to 45 minutes.
Get out your vegetables.
Wash the mushrooms thoroughly and let them air dry for a bit.
Cut the onion.
Roast the onions in the same pan you browned the meat in.
Cube the potato and slice the carrot.
Add the roasted onions to the stew.
Add the potatoes and carrots to the stew.
Cut the mushrooms into thick slices or quarter them.
Brush some oil on the same pan you browned the meat and roasted the onions on and heat it to medium-high.
Brown the mushrooms
until they look like this. It only takes a few seconds for each side.
Add the browned mushrooms to the stew.
Cover and let cook for another 10-15 minutes.
When it is done, the meat should be tender and the potatoes and carrots soft.