Wash and chop the vegetables.

In a large skillet, heat the olive oil. Dredge the meat in flour, then brown on both sides. Remove and set aside.

In the same skillet, add turmeric, chopped celery, carrots, and onion with the extra virgin olive oil. Cook for about 10 minutes. Add the meat back in and season with salt and black pepper. When it starts to sizzle, add the red wine and let it evaporate.