Quarter the onion, cut the carrot into chunks, dice the potatoes, and microwave the potatoes for 3 minutes.

Season the beef with salt and pepper, then coat with 1/2 tbsp of flour.

Heat butter in a pot, sauté beef until browned, add onion, and cook until softened. Add remaining flour and stir until no longer powdery.

Add diced tomatoes, water, red wine, and bay leaf. Bring to a boil, skim off foam, cover, and simmer on low heat for 1 hour.

Microwave broccoli with a pinch of salt and water for 1.5 minutes, then let cool.

Add carrots and potatoes to the pot, cover, and simmer for 10 minutes. Stir in consomme, salt, ketchup, and Worcestershire sauce, and cook for another 10 minutes.