Hearty Beef and Potato Stew

INGREDIENTS

Cooking spray

garlic cloves, crushed

2 cups

chopped onion

3 lb

boneless chuck roast, trimmed and cut into 2-inch cubes, divided

1 cup

dry red wine

1 1/2 cups

chopped carrot

2 tsp

chopped fresh rosemary

1 3/4 tsp

salt

1/2 tsp

black pepper

bay leaves

1 1/4 cups

water, divided

1 cup

less-sodium beef broth

2 14.5 ounce cans

diced tomatoes, undrained

2 1/2 lb

peeled baking potatoes, cut into 1-inch pieces

1 tbsp

flour

Chopped parsley (optional)

baguettes, each cut into 6 equal portions