Cut the beef into strips and pat dry with paper towels. Sprinkle the beef with flour. In a skillet, heat the olive oil over medium heat and brown the beef. Once browned, transfer to a plate.

In the same skillet without cleaning, sauté the garlic and onion. Add the wine, deglaze the skillet, and cook until reduced by half. Add the oregano, parsley, and beef broth, and stir to combine.

Return the beef to the skillet, add the carrots, cover, and cook over medium heat for 17 minutes. Add the tomato sauce and stir.

Add the potato wedges, cover, and simmer for 10 minutes. Add the bell peppers, stir, cover, and cook for another 10 minutes. The potatoes should be cooked through and the peppers should be tender-crisp, not overcooked.

Serve immediately.