Heat 2 tablespoons olive oil in a dutch oven over high heat, once the pan is hot, add the 2 pounds beef cubes and brown the beef on each side; remove them from the pan and set aside.
Add 1 medium onion sliced thin, 2 cloves garlic, chopped to the pan and cook for a few minutes until they begin to soften.2 pounds beef cubes
Reduce the heat to medium-low heat; stir in 1 pound carrots and cook them while stirring occasionally to loosen up the brown bits from the bottom of the pan.
Stir in 1 tablespoon tomato paste and 2 tablespoons Herbs de Provence into the carrots; cook for about 5 minutes.
Add 2 cups of red wine and cook for 5 to 10 minutes until the wine reduces and has a syrupy consistency.
Add 2 bay leaves, remaining wine, and beef back to the pan and cover.
Place the stew in the preheated oven and cook for 2 hours. Remove the cover and cook for 20 minutes longer.
Remove the bay leaves before serving. Thicken the sauce if needed by mixing together 1 teaspoon of flour with 1 tablespoon of water and gradually adding it to the stew.
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Notes
Make savory beef stew in a slow cooker:Savory beef stew can be easily made in a slow cooker by following the instructions to brown the ingredients in a pan and add them to a slow cooker instead of braising them in a dutch oven. Set the heat to low heat and cook for 5 hours.For an alcohol-free version: Substitute an equal amount of broth, grape juice or cranberry juice for the wine.Add 8 ounces of sliced mushrooms and 1/2 pound of potato quarters for a full meal.Serve beef stew with mashed potatoes, spinach salad, or roasted vegetables.Store leftover beef stew in the refrigerator for up to three days.