2 lbs beef chuck roast, cut into 1-inch cubes
2 tbsp flour
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 onion, chopped
2 cloves of garlic, minced
2 cups beef broth
1 cup red wine
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
2 bay leaves
2 sprigs thyme
2 sprigs parsley
In a large bowl, mix together the flour, salt and pepper. Toss the beef cubes in the mixture until they are well coated.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set it aside.
Add the onion and garlic to the pot and sauté until softened.
Return the beef to the pot and add the beef broth, red wine, potatoes, carrots, celery, bay leaves, thyme, and parsley. Stir to combine.
Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer the stew for about 2-3 hours, or until the beef is tender.
Remove the bay leaves and thyme sprigs before serving.
Taste and adjust seasoning if necessary.