Heat oil in a dutch oven. Brown beef on each side remove and set aside.
Add carrots, onions, mushrooms, potatoes, and garlic to the pan and cook for 5 minutes.
Next, add the tomato paste, bay leaves, and herbs de Provence stir and cook for about 5 minutes
Stir in the wine and reduce to a syrupy consistency
Add the broth and the beef back to pan and cover
Place in oven and cook for 1 1/2 hours, remove the cover and cook for 30minutes more
Remove from oven and remove bay leaves. Stir in the arrow root water mixture until sauce thickens.
Beef Stew In the Slow Cooker:
Brown the beef in a skillet or dutch oven
Add the onions, garlic and vegetables
Stir in the tomato paste and seasonings
Add wine and beef broth
Pour mixture into a slow cooker and cook on low for 6 to 8 hours
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates