Estofado de Carne con Vino Tinto: Spanish Beef Stew

Ingredients

• 13 ounces (375 grams) carrots
• 1 medium or large yellow onion
• 2 large cloves garlic
• 3 tablespoons olive oil
• 1/4 cup plus 1 to 2 tablespoons all-purpose flour, divided
• 1 3/4 pounds (800 grams) beef stew meat, cut into chunks
• 8 ounces (250 milliliters) canned crushed tomatoes
• 2 cups (500 milliliters) red wine
• 2 cups (500 milliliters) water
• 1 bay leaf
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• Salt, to taste
• Freshly ground black pepper, to taste

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