Beef Stew with Carrots and Potatoes

Ingredients

• 2 lbs Beef Chuck Roast, cut into 1.5-inch cubes
• 3 tbsp All-purpose flour
• 1 tsp Sea salt
• 1/2 tsp Freshly cracked black pepper
• 2 tbsp Avocado oil
• 1 large Yellow onion, thick-diced
• 3 cloves Garlic, minced
• 1 1/2 lbs Yukon Gold potatoes, chopped into 1-inch chunks
• 4 large Carrots, peeled and cut into 1/2-inch rounds
• 2 stalks Celery, sliced
• 3 cups Low-sodium beef bone broth
• 1/2 cup Dry red wine (Cabernet or Merlot)
• 2 tbsp Worcestershire sauce
• 1 tbsp Tomato paste
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 dried bay leaf