Hearty Beef Stew with Vegetables

Instructions:
step 1 Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef in batches, removing each batch once browned.
step 2 In the same pot, sauté onions and garlic until soft.
step 3 Stir in tomato paste, then add beef back to the pot. Sprinkle in flour if using, and stir to coat evenly.
step 4 Add carrots, potatoes, and mushrooms. Pour in beef broth and wine, then add Worcestershire sauce, bay leaves, thyme, salt, and pepper.
step 5 Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, or until beef is fork-tender and stew has thickened.
step 6 Discard bay leaves. Adjust seasoning if needed. Garnish with chopped parsley and serve hot.

Storage and Reheating Tips:
Store leftover stew in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat or in the microwave. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.