Beef Stew

Ingredients

• 2 pounds beef stew meat, cut into 1- to 1½-inch cubes
• 2 tablespoons all-purpose flour (for coating the beef)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 each carrots, peeled and cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 pound potatoes, peeled and cut into chunks (Yukon Gold or red)
• 1 cup mushrooms, halved or quartered (optional)
• 4 cups beef broth (preferably low-sodium)
• 1 cup red wine (optional; if not using, add an extra cup of beef broth)
• 1 can (14.5 ounces) diced tomatoes (with juice)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 each bay leaf
• 1 tablespoon worcestershire sauce
• 2 tablespoons fresh parsley, chopped (for garnish)