Instructions:

1. Coat and Season: In a large bowl, combine the all-purpose flour, salt, and pepper. Toss the beef pieces in the seasoned flour until evenly coated.
2. Sear the Beef: In a Dutch oven or large pot, heat olive oil over medium-high heat. Add the floured beef pieces and brown them on all sides. Work in batches to avoid overcrowding the pot. Once browned, transfer the beef to a plate.
3. Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Sauté until the onions are translucent and aromatic.
4. Deglaze with Wine (Optional): Pour in red wine to deglaze the pot, scraping up any flavorful bits from the bottom.
5. Combine Ingredients: Return the browned beef to the pot. Add beef broth, crushed tomatoes, tomato paste, dried thyme, dried rosemary, and bay leaves. Stir to combine.
6. Simmer: Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender.
7. Add Vegetables: Stir in sliced carrots and diced potatoes. Continue simmering for an additional 30-45 minutes or until the vegetables are cooked through.
8. Adjust Seasoning: Taste the stew and adjust salt and pepper as needed. Remove bay leaves.
9. Serve: Ladle the hot provincial beef stew into bowls. Garnish with chopped fresh parsley for a burst of color and freshness.
10. Enjoy: Dive into the heartwarming goodness of this Provincial Beef Stew, a comforting dish that transports you to the rustic flavors of the countryside. Serve it with crusty bread to soak up every delicious drop. 🍲✨