Sumptuous Stew

Ingredients
2 lbs chuck, cut into 1 inch chunks
1 sliced onion
2 carrots, cleaned and sliced into disks
2 chopped stalks of celery
4 minced cloves of garlic
1 8oz container of sliced mushrooms
2 tsp sea salt
1 tsp black pepper
4 Tbsp olive oil 
4 Tbsp flour
1 small can of tomato paste
½ c red wine
2 c beef stock
1 tsp dry thyme
1 tsp dry rosemary
3 bay leaves
1 peeled baking potato cut into small chunks
1/4 c chopped fresh parsley

Directions
Heat olive oil over medium-high heat in large deep pot. Add beef chunks and season with salt and pepper. Sear beef on all sides. Remove beef onto a plate. Add celery and carrots to the hot oil and cook about 5 minutes, then add onions and garlic and saute another 5 minutes. Add mushrooms and saute 5 minutes more. In a measuring cup, using a fork, mix together wine and flour, then dissolve the small can of tomato paste into the wine, a tablespoon at a time, until it is entirely mixed in. Add the wine/flour/tomato paste mixture to the pot and stir in, scraping up any browned bits from the bottom in the process. Return browned beef to the pot, including any accumulated juices on the plate. Now, slowly add beef stock to the pot, the small potato chunks, bay leaves, thyme and rosemary and mix together. Reduce heat to medium-low and allow liquid to come to a simmer, about 5 minutes. Reduce heat to low and allow to cook about 45 minutes. Add extra salt and pepper to taste and serve sprinkled with fresh parsley with some crusty bread.