Directions

• Step 1

  Place beef in a large bowl and season with 1/2 teaspoon each salt and pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.

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• Step 2

  Heat 2 tablespoons oil in a large skillet over medium-high heat. Add about a third of the beef to the pan. Cook until brown on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add 1 tablespoon oil to the pan and cook the remaining beef in 2 more batches, adjusting the heat as needed. Transfer to the slow cooker.

• Step 3

  Add the remaining 1 tablespoon oil and onion to the pan. Cook on medium heat, stirring, until soft, about 8 minutes. Add the onion to the slow cooker along with potatoes and carrots. Add wine to the pan and scrape up any browned bits. Pour into the slow cooker.

• Step 4

  Whisk broth, tomato paste, thyme, bay leaf and the remaining 1/2 teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.

• Step 5

  Cover the slow cooker and cook on High for 4 hours or on Low for 7 1/2 hours. Serve the stew sprinkled with parsley, if desired.