Spiced Beef Stew with Carrots and Chickpeas

Name: Spiced Beef Stew with Carrots and Chickpeas
Ingredients: 2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces; Kosher salt and freshly ground pepper; Unbleached all-purpose flour, for dusting; 3 tablespoons extra-virgin olive oil; 1 red onion, chopped; 1 red bell pepper, ribs and seeds removed, chopped; 2 tablespoons tomato paste; 2 teaspoons berbere seasoning; 2 tablespoons Worcestershire sauce; ¾ cup dry red wine, such as Cabernet Sauvignon; 3 ½ cups low-sodium chicken broth; 4 carrots (8 ounces), peeled and cut into 1 ½-inch pieces; 1 can (15.5 ounces) chickpeas, drained and rinsed; Fresh mint leaves, for serving; Cooked couscous, warmed, for serving