1 tablespoon of wheat flour
500g beef cut into cubes
3 tablespoons of olive oil
1 tablespoon of butter
1 small onion cut into cubes
1 celery stalk cut into slices
1 carrot cut into cubes
2 tablespoons of white wine
2 tablespoons of tomato paste
500ml hot vegetable broth
2 potatoes cut into cubes
Salt, pepper, and chopped fresh parsley to taste
1 tablespoon of wheat flour
500g beef cut into cubes
3 tablespoons of olive oil
1 tablespoon of butter
1 small onion cut into cubes
1 celery stalk cut into slices
1 carrot cut into cubes
2 tablespoons of white wine
2 tablespoons of tomato paste
500ml hot vegetable broth
2 potatoes cut into cubes
Salt, pepper, and chopped fresh parsley to taste
Remove excess fat from the beef and coat the cubes with flour
In a large skillet, heat the olive oil, butter, and cook the beef until browned
Remove and reserve
In the same skillet, sauté the onion, celery, and carrot until softened
Add the reserved beef, white wine, and let it simmer until the liquid has almost completely evaporated
Add the tomato paste and hot vegetable broth, stirring occasionally, and cook until the beef is tender
Add the potatoes and continue cooking until they are also tender
If needed, season with salt and pepper to taste
Garnish with chopped fresh parsley and serve.
