Beef Stew with Carrots Potatoes

Ingredients:

2 pounds beef chuck roast, cut into 1-inch cubes

2 tablespoons all-purpose flour

Salt and pepper

2 tablespoons vegetable oil

1 large onion, diced

3 cloves garlic, minced

3 cups beef broth

1 cup red wine

2 tablespoons tomato paste

1 teaspoon dried thyme

4 carrots, peeled and cut into chunks

4 celery stalks, cut into chunks

2 potatoes, peeled and cut into chunks

Instructions:

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