Hearty Beef Stew

1. In a large Dutch oven or heavy pot, heat 3 tablespoons olive oil over medium high heat.
2. Toss beef in flour mixture. Using tongs, place beef in pot and brown on all sides, about 10 minutes. Remove and set aside.
3. Add remaining 2 tablespoons olive oil and onions, and saute for about 2 minutes. Add garlic and saute for about 15 seconds, until fragrant.
4. Add beef back to pot. Add tomato paste and Worcestershire sauce and stir until coated.
5. Pour in red wine and cook for about 5 minutes, until most has evaporated, while scraping up brown bits on bottom of pot.
6. Pour in tomatoes, broth, and bay leaves.
7. Add celery, potatoes, carrots. Bring to a boil.
8. Cover and lower heat to a simmer.
9. After 50 minutes, add green beans. Let simmer for about 10–15 more minutes, until meat pulls apart easily.
10. Remove bay leaves, and add salt to taste.
11. Garnish with parsley and serve immediately.