In a bowl add Beef, Salt, Pepper, and Garlic Plus. Toss to mix. Add Oil, toss until Beef well coated. On a baking sheet, add parchment paper, then place a rack on top. Add Beef to rack, roast Beef for 30 minutes, (until Beef nicely caramelized).
In a pot on medium heat add Tomatoes, and Chicken Stock, caver and bring to a simmer.
In a sauce pan on medium high heat, add Oil, allow to get hot. Add Onion, and Chili, sauté for 10 minutes, (until Onions start to brown). Add Carrot to pan, sauté for 5 minutes. Add Peppers to pan and sauté 8 minutes.
Add Vegetables to the pot, mix well.
Reduce heat of sauce pan to medium, add Butter, sauté Mushrooms for 7 minutes(until moisture evaporated, and Mushrooms shrink). Add in Garlic sauté for 30 seconds. Deglaze pan with Wine. Add Mushrooms to pot.
To the pot, add Vinegar and season with Salt, Pepper, Chili Flakes, and Paprika.
Simmer covered for 60 minutes.
Slowly stir into the Sour Cream into the stew.
Roux:
- Add Butter to the pan, allow to melt, sauté 3 minutes, (until frothing slows). Add in Flour, sauté for 3 minutes. Add Roux to pot, mix well.
Add in Corn Starch, mix until Sauce thickens.
Serve with Spaetzle.