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stew
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3 tablespoon(s) olive oil
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4 pound(s) boneless beef chuck roast, cut into 2-inch cubes
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1 large onion, diced (1 1/2 cups)
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6 clove(s) garlic, smashed
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2 tablespoon(s) all-purpose flour
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2 tablespoon(s) tomato paste
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2 cup(s) dry red wine
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3 cup(s) reduced-sodium beef broth
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6 sprig(s) (4-inch) fresh rosemary
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2 bay leaves
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1 pound(s) baby carrots, peeled
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4 stalk(s) celery, cut into 1 1/2-inch pieces
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1 pound(s) cooked baby potatoes, halved
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1 teaspoon salt
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1/2 teaspoon(s) freshly ground pepper
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1/4 cup(s) chopped parsley
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