This is a very easy beef stew that will warm you up on the coolest of evenings. The red wine and beef stock sauce cooks into a wonderfully rich gravy that is perfect over hot mashed potatoes or egg noodles.
In a heavy bottom pan or dutch oven add olive oil, then brown the beef over medium high heat until browned on all sides.
Remove beef to a plate. Add more olive oil to pan if needed and sweat onion until translucent, about 5 minutes. Add garlic and cook for one additional minute.
Pour in red wine to deglaze the pan, scraping up any brown bits stuck to the bottom. Add beef stock, Worcestershire sauce, carrots, thyme, and parsley. Return beef to pot. Reduce heat to simmer and cover, stirring occasionally, for 1.5 hours.
In a small bowl combine flour with cold water and stir to create a “slurry,” (it should be runny). This will be used to thicken the stew. Pour in to simmering stew and stir until incorporated. The liquid will thicken as it cooks, about 10 more minutes. Season with salt and pepper to taste.
Serve over mashed potatoes or extra wide egg noodles.