1 Tbsp olive or avocado oil

Salt and pepper, to season

1 Tbsp all-purpose flour

1½ lb beef chuck, cut into ¾″ pieces

1 medium onion, thinly sliced into quarters

1 medium leek (white and light green parts only), sliced and chopped

2 ribs celery, sliced

1 large carrot, cut into ½″ chunks

2 oz sliced mushrooms

¼ cup red wine

1 Tbsp tomato paste

1 tsp smoked paprika

1 tsp dried Italian herb blend

3 garlic cloves, minced

15 oz diced tomatoes with juices

4 cups beef broth or bone broth

1 Tbsp Worcestershire sauce

2 bay leaves

3 or 4 fresh thyme sprigs

1 large fresh tarragon sprig

6 baby potatoes, cut into ½″ chunks

1 small sweet potato, cut into ½″ chunks

Optional: 2 tsp Italian herb base (Better Than Bouillon)

Optional: 2 tsp apple cider vinegar

Optional: 1 tsp sugar