Ingredients:
- 2-3 lb beef chuck roast, cut into 2-inch chunks
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup red wine (such as Burgundy)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 1 lb carrots, peeled and cut into chunks
- 8 oz cremini mushrooms, halved
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
