Created by breezermom on April 30, 2017
Step 1: Place the meat and wine in a medium bowl; chill for 1 hour.
Step 2: Remove the meat using a slotted spoon; reserve the wine in a small saucepan. Pat the beef dry with paper towels.
Step 3: Cook the reserved wine over medium-high heat, stirring occasionally, stirring occasionally, 15 minutes or until reduced to 1 cup.
Step 4: Melt the butter with the oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides.
Step 5: Add the onion and the next 3 ingredients and cook, stirring often, 15 minutes or until the vegetables and meat are cooked.
Step 6: Sprinkle flour over the meat mixture and cook 1 minute, stirring constantly. Stir in the reduced wine, salt, pepper, and 1/4 cup beef stock. Cover and reduce heat to low; simmer, stirring occasionally, for 2 hours, adding up to 1/2 cup beef stock as needed.