This Beef Stew is cooked on low for hours and loaded with carrots and potatoes.
Preheat oven to 325 degrees. In a large bowl toss beef in flour and season with salt and pepper.
Heat 1tbsp oil in a cast iron pot. Once hot, add in beef in batches. Brown meat on all sides, 2-3 minutes. Take beef out of the pot Add a tablespoon of olive oil to the same pot. Cook onion until browned and slightly tender (2-3 minutes), then add garlic and cook for another minute.
Pour in wine and deglaze the pan. Stir in tomato paste, beef broth and worcestershire sauce. Bring to a simmer. Cover and place in the oven. Cook for 1 hour. Add beef back into the pan along with the carrots, bay leaves, thyme and rosemary.
Remove from the oven and add in the potatoes stir and cook for an additional 45 minutes to an hour or until the beef is tender. Stir in the balsamic vinegar and the cornstarch slurry.
Remove the bay leaves and herbs. Season with salt and pepper to taste.