Beef Stew with root vegetables

I have beef stew bubbling away in the crock pot, smelling mouthwateringly delicious, full of the great Full Belly root vegetables that have been wasting away in my crisper drawer for the past few weeks and tasty Chileno beef. I'll post a picture this evening, but here's the recipe in the meantime.

Beef Stew with Root Vegetables

2 lb. stew beef, trimmed of all visible fat and cut into bite sized pieces (I used short ribs cut from the bone, and added the bones for extra flavor. I'll pull the bones out before serving.)
2 T flour (I used whole wheat from Full Belly Farm)
1/2 t. salt
1/8 tsp. freshly ground black pepper
2-3 T Canola oil
1 large yellow onion
1 clove garlic
3 or 4 medium carrots, cut into bite sized chunks (about 3/4")
1 celery root, peeled and cut into bite sized chunks (about 3/4"), or 2-3 stalks of celery, diced
2 or 3 medium potatoes, cut into bite sized chunks (about 3/4")
1 rutabaga, peeled and cut into bite sized chunks (about 3/4")
6 oz. can tomato paste
2-3 c. water or 1/2 beef stock, 1/2 water (I didn't have any stock, but added the bones for flavor)
3-4 cups dry red wine
1 T. Worcestershire sauce
1/8 tsp. freshly ground black pepper
1 tsp. salt
1 bay leaf
1/8 tsp. cayenne
1/8 tsp. marjoram
1 t. thyme
sliced mushrooms
1 cup frozen peas, thawed

Combine the flour, salt and pepper in a large bowl, then toss well with the beef. Heat the oil in a large, heavy bottomed pan (NOT non-stick) and brown the meat in batches. Move the meat to the crockpot.

Add the onions to the pan and cook until translucent but not brown, then move it to the crockpot. Deglaze the pan with 2 c. red wine, scraping up any brown bits; reduce by half, then add the tomato paste, seasonings, and 1 c. water. Stir to combine, bring to a boil, and then reduce to a simmer while you prepare the veggies except for mushrooms and peas. Add the veggies to the crockpot and cover with the pan sauce. Add equal parts wine and water to cover the veggies.

Set the crockpot to low for 6-8 hours, or until the meat is very tender. Add mushrooms and peas for the last 15 minutes of cooking.