Heat butter and oil in a large nonstick pot over medium heat.
Saute beef until brown on all sides.
Add garlic, onion, carrots, celery, bay leaf and saute for 2-3 minutes until fragrant.
Add wine, tomato paste, oregano, thyme, parsley, salt, pepper, paprika and mix everything together.
Whisk together the flour and broth separately and mix that in too.

Bring to a boil. Then, reduce heat to simmer.
Cover and cook for 1.5 hour
Then, add potatoes, green beans, peas.
Cover and cook for another 30 minutes until potatoes are cooked and beef is super tender. .
Garnish with fresh parsley and enjoy.


Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

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