Name: Beef Stew with Potatoes and Carrots
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 lb beef chuck (cut into 1.5-inch cubes); 0.25 cup all-purpose flour; 1.5 tsp kosher salt (divided); 1 tsp black pepper (freshly ground); 3 tbsp olive oil; 1 large yellow onion (chopped); 2 stalks celery (chopped); 4 medium carrots (peeled and sliced into 1-inch rounds); 4 cloves garlic (minced); 2 tbsp tomato paste; 0.5 cup dry red wine (such as Cabernet Sauvignon or Merlot); 3.5 cup beef broth (low-sodium); 2 tbsp Worcestershire sauce; 1 tsp dried thyme; 2 pcs bay leaves; 1.5 lb Yukon Gold potatoes (peeled and cut into 1-inch chunks); 0.25 cup fresh parsley (chopped, for garnish)