2 cups dry red wine
1 (6 ounce) can tomato paste
2 tablespoons parsley flakes
2 bay leaves
4 tablespoons paprika
1 to 1-1/2 teaspoons crushed red pepper flakes, to taste
2 teaspoons salt
1 (5 lb) boneless chuck roast
1 lb Portuguese chourico (or linguica), cut into 6-inch pieces
10 garlic cloves, peeled and crushed
3 Spanish onions, peeled and cut in half or a bag of small boiling onions
3 cups cold water
4 medium yukon gold potatoes, peeled and quartered
1 pound medium carrots, cleaned and rough chopped into 2 inch pieces
2 heaping tablespoons cornstarch
1/4 cup cold water