1. Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper. 2. Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat. 3. Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside. 4. Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes. 5. Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected. 6. Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours. 7. After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes. 8. Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
