1. Clean all the ingredients first

2. Cut the vegetables into pieces about 2 cm large

3. Cut the beef into pieces about 2 cm in size

4. Put the vegetables and beef pieces into a container, pour in the wine, and marinate for 1-2 hours. 5. Heat a frying pan and add the butter until it melts

6. Add the marinated beef and sauté over low heat until the beef is lightly browned. 10. Add dried thyme, Oregon, and black pepper and stir-fry well

11. Add tomato paste and stir-fry well

12. Add cooked flour and stir-fry well

13. Pour in the red wine that has been used to marinate the beef and vegetables

14. Pour in the beef broth that has been diffused over the ingredients, or boiled water

15. Finally, pour in the browned beef chunks, cover the pot with a lid, and turn it to a low boil. Bring to a boil, reduce the heat to low and simmer for about 1 hour

16. Pour in the diced tomatoes, cover the pot and continue to simmer for about 50 minutes

17. Then add salt and sugar to taste, and simmer for another 5-10 minutes.