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1
Chop the potatoes, celery, green beans and carrots into bite sized pieces. Place them in the pot.
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2
Boil the beef broth to reduce to half.
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3
While the broth is boiling, blanch the tomatoes in the broth. Peel and chop the tomatoes. Set in the pot.
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4
Coarsely chop the onion. Heat 1 tbs olive oil and 1 tbs butter in a heavy pan. Saute the onions until they are caramelized, place them in the pot. De-glaze the pan with some of the red wine and place in the pot.
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5
In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the corn to give it color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
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6
In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the mushrooms to give them color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
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7
Mix the flour with some salt and pepper to taste.
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8
Dredge the stew meat in the flour mixture to coat.
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9
Heat 1 tbs of olive oil in the heavy pan. In small batches, sear the stew meat on all sides. Place in the pot. De-glaze the pan with red wine and place in the pot.
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10
Pour and remaining wine and broth in the pot. Put the sprigs on the top and cover.
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11
Heat on low heat or in a crock pot for a few hours.
