Lightly coat Beef in seasoned flour, until fully covered.
In a large pot on medium to high heat add oil, add meat, and brown half at a time. Once meat is browned, add onion, shredded leeks, and garlic, cook until soft, add tomato paste and red wine, increase heat to thicken for 3 minutes.
Add carrots, beef broth and place on low heat with the lid on, stirring occasionally, for 20 minutes.
Add Sweet potatoes, basil, and oregano and place lid on, stirring occasionally, for 20 minutes.
Then add mushrooms, cook until meat is tender and garnish with Parsley, and ready to serve.