Hearty Beef and Root Vegetable Stew

Name: Hearty Beef and Root Vegetable Stew
Ingredients: 1 bottle preferred red wine; 4-5 garlic cloves, peeled, left whole, and crushed; 2 bay leaves; 3 pounds grass-fed beef stew meat; 2 medium yellow onions, cut into 1-inch cubes; 2 cups flour (gluten-free, if preferred); 3½ cups beef stock; 1 can tomato paste (6-8 ounces); 1 sprig fresh rosemary; 3-4 sprigs of thyme; 1 pound carrots, peeled and cut into chunks; 1 large butternut squash, peeled and cut into chunks; 1 pound parsnips, peeled and cut into chunks; 10 ounces peas (frozen work fine!); 2 tablespoons Worcestershire sauce; Grapeseed oil; Salt & pepper