Crockpot Beef Stew with Red Wine

• 

  2 ½ lb beef chuck roast, cut into 1 ½-inch cubes
• 1 ½ tsp kosher salt
• 

  ½ tsp black pepper
• 

  3 tbsp all-purpose flour
• 

  2 tbsp olive oil
• 

  1 tbsp tomato paste
• 

  3 cloves garlic, minced
• 

  1 cup dry red wine (such as cabernet sauvignon or côtes du rhône)
• 

  2 cups beef broth
• 

  1 tbsp worcestershire sauce
• 

  1 lb yukon gold potatoes, cut into 1-inch chunks
• 

  3 medium carrots, peeled and cut into 1-inch pieces
• 

  2 stalks celery, cut into 1-inch pieces
• 

  1 medium yellow onion, roughly chopped
• 3 sprigs fresh thyme
• 

  2 bay leaves

For serving

• 2 tbsp fresh flat-leaf parsley, chopped (optional)