Brown 2-3 pounds of beef cut into cubes in a large stock pot. Doesn’t matter what cut, when you cook it this long, it’s all the same.
When beef is almost done, add one large yellow onion cut into biggish chunks. Brown a little.
Add around 2 tablespoons of tomato paste. Sauté for a minute.
Add a half cup of red wine and a half cup of red wine vinegar and reduce about halfway.
Add a teaspoon of rosemary and a teaspoon of marjoram.
Add 6-8 cups of beef broth. Bring to a boil and then simmer covered for 2-3 hours.
Add 4 or 5 medium gold potatoes cubed and 4-5 sliced carrots. Bring to a boil and then simmer for another hour.
Add a bag of frozen green beans. Bring to a boil and simmer until beans are done how you like them. You may need or want to add more water at this point.
Thicken the stew with a slurry of potato flour.
Serve over wide egg noodles.