classic red wine beef stew

Made this awhile ago, and it was good. :)

red wine beef stew
makes 4 servings

2 lbs chuck beef, cut into 2 in pieces
1 tsp salt
1/2 tsp pepper
1 1/2 tbsp flour
1 tbsp olive oil
1/4 cup tomato paste
1 cup dry red wine, such as pinot noir or syrah (I always just use $3 TJ's brand merlot)
2 cups beef broth or water
1 medium yellow onion, chopped finely
2 sprigs thyme or 2 tbsp dried thyme
5 medium carrots (~1 lb), peeled and cut into 1 in pieces
3 baby white or red potatoes, cut into chunks

Preheat oven to 325 degrees.

Season the meat with salt and pepper, place in a large bowl and toss with the flour.

Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat in batches (making sure to leave room in between each piece for searing), until well browned all sides, 6-8 mins. Transfer the pieces to a plate as they finish browning.

Add the tomato paste, wine, broth, onion, thyme and one of the carrots and bring to a boil. Return the meat and any juices back to the pot (meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 1 1/2 hours.

Add the potatoes and remaining carrots to the pot, cover and return to oven. Cook until the meat and vegetables are fork-tender, about 1 1/2 hours more.