Red Wine Beef Stew
['4 pounds chuck roast, cut into 2-inch pieces', '1 1/2 teaspoons kosher salt', '1 teaspoon freshly ground black pepper', '3 tablespoons all-purpose flour', '1 tablespoon olive oil', '1/4 cup tomato paste', '2 cups dry red wine, such as Pinot Noir or Syrah', '4 cups low-sodium chicken broth', '1 medium yellow onion, quartered', '2 bay leaves', '4 sprigs thyme', '10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces', '1 1/2 pounds baby white or red potatoes', 'halved']
Preheat the oven to 325°F.
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, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.
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