3 lbs boneless chuck roast, cut into 2-inch pieces
3 tbsp vegetable oil
2 tsp salt
1 tbsp freshly ground pepper
2 yellow onions, cut into 1-inch chunks
1/4 cup flour
3 cloves garlic, minced
1 cup red wine
3 cups beef broth
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
4 carrots, peeled, cut into 1-inch slices
2 stalks celery, cut into 1-inch slices
3 large russet potatoes, peeled and cut in eighths
fresh parsley to garnish (optional)