• 1 1/2 teaspoons olive oil
• 1 1/2 pounds lean beef stew meat
• 2 cups vertically sliced onions
• 2 cups sliced carrots
• 1 cup diced green or red bell pepper
• 1 14 ounce can diced tomatoes, undrained
• 1 12 ounce package button mushrooms, quartered
• 1 14 ounce can reduced sodium beef broth
• 1 1/2 cups dry red wine
• 2 garlic cloves, pressed, not cut
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 3 tablespoons all purpose flour
• 2 tablespoons butter, softened
• Chopped fresh flat leaf parsley

Heat oil in a large Dutch oven over medium high heat. Add beef in batches and cook until brown. Remove to a plate. Add onion, carrot, mushrooms and bell pepper to pan. Cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomatoes and next 8 ingredients. Cover and bring to a simmer. Cook 2 hours or until beef is tender. Discard bay leaf. Combine flour and butter in a small bowl. Mix with your fingers or a fork until mixture becomes a paste. Ladle about 1/2 cup pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well. Serve in soup bowls and sprinkle with parsley. Optional: can serve over wide egg noodles.