Season the beef and dredge in flour.Brown the beef in oil, then set the beef aside.Cook the onions, garlic, and peppers in the same potStir in the tomato paste followed by the zest and spicesPour in the wine and stock and deglazeReturn the beef to the pot and add the carrotsSimmer in the oven or stove top until the beef is just about tender, about 1hour, then stir in the potatoes and continue to simmer stew until beef is fork tender- another 45-60 minServe with crusty bread and and garnish with fresh chopped parsley