Roasted Vegetable Stew

I found this recipe online, and decided to give it a try. It has a different flavor, owing to the red wine, but a flavor that everyone loved and gobbled up. If you don't care for red wine, just omit it.

4 tablespoons olive oil

2 pounds beef chuck roast, cubed (optional)

1 onion, chopped

4 cloves garlic, minced

4 carrots, coarsely chopped

4 large russet potatoes, cut into quarters

3 parsnips, chopped

2 stalks celery, chopped

4  cups beef broth

2 tablespoons all-purpose flour

2 bay leaves

1/2 cup red wine

1/2 cup tomato paste

salt and pepper to taste

In a roasting pan toss carrots, potatoes and celery with 3 Tbsp. olive oil. Roast in a 375 degree oven until cooked. Meanwhile, in remaining oil, over medium-low heat, fry meat, onions and garlic. In a separate bowl, combine broth, and flour. Add to pan with bay leaves, red wine, and tomato paste. Add roasted vegetables. Bring to a boil. Reduce and simmer for a few minutes. Season to taste. Hope you like it!

This recipe has been adapted from http://allrecipes.com/recipe/roasted-vegetable-and-beef-stew/