Ultimate One-Pot Roasted Vegetable and Beef Stew: Bold

Set one oven rack in the lower third and another in the center of the oven; preheat to 450 degrees F (230 degrees C).

Place beef cubes into a metal roasting pan and stir in 2 tablespoons olive oil.

Combine potatoes, carrots, onion, celery, and garlic in another roasting pan; add mushrooms and remaining 2 tablespoons olive oil; mix well.

Place beef on the center rack of the preheated oven, and place vegetables on the rack below. Cook beef until brown and tender, about 30 minutes, and vegetables until caramelized and soft, 35 to 40 minutes. Remove from the oven.

Transfer beef to a bowl. Place the roasting pan on the stove over medium-high heat. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Remove from the heat.

Pour wine mixture into a Dutch oven. Add beef, beef broth, tomato paste, and bay leaf; bring to a boil. Reduce the heat, cover, and simmer for 40 minutes.

Add flour to vegetables and toss until all vegetables are coated. Add vegetables to stew and season with salt and pepper. Cover and simmer until vegetables are heated through and stew has thickened, about 20 more minutes.

Serve immediately.