Well, I made it.

Notes:

• I did add a whole small can of tomato paste (6 oz), and given how red it is, I probably would have been fine with a couple scoops.
• I forgot to add the beef and stir it around in the sauce to get it coated before adding the broth - I just went right to the broth while I had the measuring cup in my hand from the wine. I didn’t notice this until I went back to see if your broth was as red as mine.
• I cooked the potatoes for 45 minutes, and they weren’t fully cooked through yet. I was thinking I need to cook them longer next time, my wife said it would be a better idea to just cut them smaller next time.

So, pretty good, but not great given a few things I did wrong. At least I know what to fix the next time I make this.