Lighter Beef Stew

INGREDIENTS

• 4 sprigs fresh thyme
• 2 dried bay leaves
• 4 sprigs fresh flat-leaf parsley
• 1/2 teaspoon whole black peppercorns
• 3 tablespoons all-purpose flour
• Coarse salt and freshly ground pepper
• 1 3/4 pounds beef tenderloin, cut into 3/4-inch pieces
• 2 tablespoons olive oil
• 1 3/4 cups homemade or low-sodium store-bought beef stock (14 ounces)
• 2 medium onions, thinly sliced
• 2 cloves garlic, minced
• 1 cup dry rose or white wine
• 6 canned whole plum tomatoes, crushed
• 6 medium carrots (about 12 ounces), peeled and cut into 3/4-inch pieces
• 2 medium parsnips (about 8 ounces), peeled and cut into 3/4-inch pieces
• 1 medium turnip (about 10 ounces), peeled and cut into 3/4-inch pieces