1
Season beef with salt and pepper and paprika
2
Heat olive oil pan over medium high heat, add beef in batches and brown on all sides. Don't crowd the pieces in the pan. Remove beef.
3
Add diced onion and cook until browned.
4
Add flour, tomato paste and garlic and cook until browned, be careful not to burn the garlic. (If mixture is too dry, add a little of the wine)
5
Add wine and deglaze the pan. Reduce by 1/3.
6
Return beef to pan, add tomatoes and bay leaf and broth to cover.
7
Bring to a boil, reduce heat and simmer (or put in a 300 degree oven) for 1 1/2 - 2 hours until beef starts to get tender.
8
Cut remaining vegetable in large, uniform pieces.
9
Add remaining vegetables and continue to cook until vegetables are cooked through. (you may add the carrots first and let them cook for awhile before adding the remainder of the vegetables.)
10
If gravy is too thin, thicken with a little cornstarch and cold water mixed together and then added to the broth.
11
Remove bay leaf, season to taste and enjoy!
