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1
Pat meat dry with a paper towel.
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2
Heat oil & butter together in a large heavy saucepan.
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3
Add meat & cook, stirring constantly, until browned all over.
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4
Remove from pot, cover & set aside.
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5
To juices remaining in pot, add chopped onion & cook, stirring often, until tender.
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6
Add a little more butter, if necessary.
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7
Stir in flour & cook, stirring, until mixture is golden.
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8
Return meat to pot.
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9
Add next 6 ingredients (if using wine, I recommend adding this first to deglaze) - bring to a boil, stirring up browned bits from the bottom of the pot.
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10
Reduce heat, cover & simmer until the meat is tender- about 1 1/2 to 2 hours.
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11
Add vegetables & continue to simmer until veggies are tender- about 30 minutes.
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12
Taste & adjust seasoning, if necessary.
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13
Sprinkle with parsley.
