Red Wine-Braised Beef Stew with Potatoes and Carrots – My Food Plans

Ingredients

• 3 lbs beef chuck, cut into 2-inch cubes
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 bottle (750 ml) red wine
• 4 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 sprig fresh thyme
• 2 bay leaves
• 1 lb small potatoes, halved
• 1 lb carrots, peeled and cut into 1-inch pieces
• 1 lb mushrooms, quartered
• 2 tablespoons flour
• 2 tablespoons water
• Fresh parsley, chopped for garnish