- In a pot with butter and olive oil, fry carrots (2), celery (1), garlic (3), mushrooms, shallots (2) and rosemary (1) until onions are translucent.
- Dice beef (300 g), coat in flour (50 g), add to pot and brown over medium-high heat, stirring frequently.
- Add wine (250 ml), deglaze the pot and burn off all alcohol.
- Add chopped potatoes (2) and enough beef stock (625 ml) to cover. Season with salt and pepper.
- Simmer covered 40 minutes or longer. Serve with buttered toast.