Hearty Beef Stew with Root Vegetables

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 large carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and sliced
• 2 large Yukon Gold potatoes, peeled and chopped into chunks
• 1 large yellow onion, diced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups beef broth, gluten-free if needed
• 1 cup dry red wine, or additional broth as substitute
• 2 tablespoons cornstarch
• 2 tablespoons cold water