Beef en Daube

2 lbs. boneless lean stew beef, cut into 2 inch cubes
2 bay leaves
1/2 tsp. thyme
1 1/2 c. Burgundy wine
1/2 T. tarragon leaves
1 onion, cut in half and studded with 2 cloves
1 tsp. pepper
4 med. potatoes, peeled and quartered
1 clove garlic, cut in half
1 T. vinegar
3 T. flour
1 T. salad oil
1 tsp. salt

Place meat in a large bowl. Add wine, onion, garlic, vinegar, oil, bay leaves, thyme, tarragon, and 1/2 teaspoon pepper. Cover bowl and refrigerate overnight. Drain meat, reserving 1/2 c. liquid. In a slow cooker, combine meat, potatoes, flour, reserved marinating liquid, salt, and 1/2 teaspoon pepper. Cook in a slow cooker set at the simmer, covered, for 5 hours, or cook, covered, in a heavy casserole in a 250° oven for 5 hours. Serves 4-6.