1Lightly coat beef with flour. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/4 of beef; remove and keep warm. Continue to brown beef in three more batches using 1 tablespoon oil for each batch.
2Reduce heat to medium-low; add butter and 2 tablespoons oil to stockpot. Add onions; cook and stir 25 to 30 minutes, or until they begin to caramelize. Stir in garlic during last 2 minutes of cooking time.
3Return beef to stockpot. Add tomatoes, broth, wine, paprika, lemon peel, 1 teaspoon salt, red pepper and 1/4 teaspoon black pepper; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours, or until beef is fork-tender. Stir in parsley and basil. Season with salt and pepper, as desired.
Source: Family Features