Step 1

Take the beef out of the fridge, and sprinkle the salt and pepper on it. Then prep all of your vegetables and measure out the flour and spices.

Step 2

In a large pot, heat the olive oil over medium heat. Brown the beef on two sides and then set it aside on a plate. Brown the beef in small batches so it doesn't steam.

Step 3

Once all the beef is done, add the onions and butter to the pot. Cook the onions for five minutes. Add the beef back in and add in the garlic and spices. Cook for an additional minute.

Step 4

Pour in the flour and coat all the beef and onions in it, now pour in the red wine and the beef stock. Stir it all together until it slowly thickens. Add in the bay leaves and turn it to a low simmer. Cover the pot with the lid and let it cook for two hours. Stir it every 20-30 minutes to makes sure it isn't stuck to the bottom. If needed, add in a bit more beef stock.

Step 5

After two hours, add in the potatoes and carrots. Stir well, and cover and let the stew cook for an additional 45-60 minutes.

Step 6

Once the vegetables are fully cooked, serve and enjoy!