Instructions:

Prepare the Beef Stew:

Season the beef cubes generously with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Sauté Aromatics:

In the same pot, add the onion and garlic. Sauté until softened, about 3-4 minutes.
Sprinkle the flour over the onions and garlic, stirring well to coat.
Deglaze and Build the Sauce:

Add the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2-3 minutes.
Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Bring to a simmer.
Cook the Beef:

Return the seared beef to the pot. Cover and simmer on low heat for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
Cook the Rice:

While the stew is cooking, bring water or chicken stock to a boil in a saucepan. Add the rice, butter, and salt.
Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
Serve:

Plate the rice and ladle the beef stew over it. Garnish with freshly chopped parsley.
This hearty and flavorful dish is perfect for a cozy dinner. Enjoy it with a side of crusty bread or a fresh salad!