Season flour with salt and pepper, then dredge beef lightly

Heat oil until nearly smoking in a large saucepan, then brown beef on all sides.

Add caraway, white pepper, black pepper, onion powder and garlic powder.

Quarter and add mushrooms, and whole peeled tomatoes (hand crushed and discard tomato juice) then cook down for 2-3 minutes.

Add beef base and worcestershire then wine until beef is covered over 1/2 inch.

Bring to a simmer, then cover and cook low and slow 2.5 hours or until beef is tender and falling apart.

Uncover and reduce stock by 1/3.

Add tomato paste, stir in well, readjust seasonings to taste at this stage and simmer for 10 more minutes, or until reduced to desired thickness.

Serve with egg noodles and enjoy.