Red Wine & Herb Infused Beef Stew

1.Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Remove the beef and set aside.

2.In the same pot, add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5 minutes.

3.Stir in the tomato paste and cook for another 2 minutes, allowing it to coat the vegetables.

4.Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.

5.Add the beef broth, Worcestershire sauce, bay leaves, thyme, rosemary, and oregano to the pot. Return the beef to the pot, along with any accumulated juices.

6.Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 hours, stirring occasionally.

7.Add the diced potatoes to the pot and continue to simmer for another 30 minutes, or until the potatoes are tender.

8.In a small bowl, mix the flour and butter together to form a paste. Stir this into the stew to thicken the sauce. Cook for an additional 10 minutes.

9.Season the stew with salt and pepper to taste. Remove the bay leaves before serving.

10.Serve the stew hot, garnished with chopped fresh parsley.