Place the beef into a bowl and rub in salt and pepper for seasoning.
Here are the ingredients I used.
Mince the clove of garlic and 1/2 onion. Melt the butter in a frying pan and saute the garlic and onion on low heat for 20 minutes, until it becomes a light brown color.
In the same frying pan, brown the beef.
Using the same frying pan yet again, saute the chopped onion and carrot.
Transfer everything from Steps 4, 5, and 6 into a pot, pour in 150 ml of red wine and 500 ml of water.
Then add the celery leaves, bay leaf, and canned tomato and heat on high. (If you have parsley stems or thyme branches, add them here for an even deeper flavor.)
When it begins to boil, skim off the scum and let it simmer as-is for 60 minutes on low heat.
Add the demi glace sauce, ketchup, and mushrooms and simmer for another 20 minutes. Adjust the amount of ketchup based on the acidity.
Add the potatoes, worcestershire sauce, and sugar and simmer for yet another 20 minutes. Lastly, season with salt and pepper.
Pour into a dish and top with dried parsley and coffee creamer, and then it's done.
Story Behind this Recipe
Out of all the attempts I've made, this is the one that my entire family has settled on.
The flavor blends in and it tastes even better if you don't eat it right away but let it sit overnight. If you use a high quality red wine, as expected, the flavor will remarkable and high class. If there are any leftovers, mix it with boiled pasta, or use it as a topping for rice omlette!