Step 1

Heat olive oil in a large Dutch oven or pot. Add cubed beef, salt, pepper and garlic. Cook until all outsides of the beef are browned, stirring occasionally. Sprinkle in flour over the beef. Continue to stir until all of the beef is evenly coated and flour begins to brown.

Step 2

Pour in red wine to deglaze, or scrape up any browned bits from, the bottom of the Dutch oven. Whisk in 1 cup of beef broth, continuing to whisk until all of the flour is dissolved. Add tomato paste and Worcestershire sauce and whisk until smooth. Stir in rest of beef broth, dried thyme, rosemary and bay leaves. Let simmer for 30-40 minutes.

Step 3

Add chopped sweet potatoes, Yukon potatoes and onion. Allow to low simmer, stirring occasionally, for 30 minutes or until potatoes and beef are fork tender. If beef needs a little more time, simmer for another 15 minutes or so. If desired, before serving, stir in a tablespoon of chopped parsley.