Beef:

• 2 pounds beef chuck roast, trimmed and cut into 1 to 1½-inch cubes

Coating:

• 1/4 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon coarse ground black pepper
• 2 teaspoons kosher salt, divided

Additional:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 shallot, diced
• 3 garlic cloves, minced (about 1 tablespoon)
• 4 cups 32 ounces beef stock
• 1 cup Cabernet Sauvignon
• 2 teaspoons Worcestershire sauce
• 1 tablespoon dried Italian seasoning
• 4 cups chopped red potatoes, about 20 ounces, bite-size pieces
• 3 cups chopped baby carrots, about 12 ounces, bite-size pieces
• Fresh parsley, for garnish (optional)