1. Put flour, salt and pepper in a bowl. Add beef and toss to coat.
2. Heat 1 T oil in a Dutch oven. Place beef in a single layer and brown on 2 sides. (If necessary, do in batches as to not crowd the beef.)
3. Place all browned beef in a bowl; set aside.
4. Over medium low heat, add remaining 2 T olive oil, onions, mushrooms and garlic. Toss to coat.
5. Cover tightly to sweat vegetables. Stir occasionally until onions are limp (but not brown) and mushrooms release liquid. About 10 minutes.
6. Add the red wine and cook for about 2 minutes scraping any browned bits from pan.
7. Add beef broth, roasted red peppers and paprika. If including potatoes or carrots, add to the pot as well.
8. Add beef and any accumulated broth to the pot. Stir to combine.
9. Cover and simmer over low heat for 1.5 -2 hours stirring occasionally until beef is fork tender.

– Laura 2022