Red Wine-Braised Beef Stew with Potatoes and Carrots

Ingredients

• 3 pounds beef chuck, cut into 2-inch cubes
• Salt
• freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups red wine
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 large carrots, peeled and cut into 1-inch pieces
• 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water
• Fresh parsley, chopped, for garnish