Brown bacon in a large (8-quart capacity) pot. Add beef and brown in the bacon fat. Add onions, celery and carrots
and saute for about 5 minutes. Add red wine
and beef broth
, and simmer until reduced by half. In a small bowl, mix flour and oil, then stir this mixture into the stew and let simmer
for a few minutes to thicken and integrate flavors. Add potatoes
, okra and bay leaves
to the stew
and let cook until potatoes are fork tender. Season, to taste, with salt and pepper.