3 pounds lean chuck stew meat, cut into 1½” cubes
½ teaspoon salt
½ teaspoon freshly ground pepper
3 tablespoons olive oil
1 large onion, chopped
¾ teaspoon dried thyme
¼ teaspoon dried rosemary
2 bay leaves
2 cups red wine
3 tablespoons tomato paste
4 cups beef broth
½ pound small white button mushrooms
4 medium carrots, halved lengthwise and then sliced
3 potatoes, cut into 1” chunks
¼ cup flour
Pat meat dry with paper towels; season with half the salt and pepper. In a large, heavy Dutch oven, heat 2 tablespoons oil over medium-high heat. Add beef in 3 or 4 batches and cook, turning, until well browned, 5-7 minutes per batch. Removed to plate; set aside. Pour off any fat in pot.
Reduce heat to medium. Add 1 tablespoon oil and chopped onion. Cook, stirring occasionally until onion is golden. Add thyme, rosemary, bay leaves, wine and tomato paste to pot. Wisk to combine and scrape up any brown bits from the bottom of the pot. Add 3 cups beef broth and beef along with any juices that have collected on the plate. Bring to a boil. Reduce heat to medium-low, cover and simmer until beef is tender but to falling apart, 2 to 2½ hours.
One and half hours into cooking, gently stir mushrooms and carrots into stew. Bring back to a simmer. Thirty minutes later, whisk flour into remaining one cup cold beef broth; stir into pot. Simmer 15 minutes, stirring occasionally, until vegetables are tender. Remove and discard bay leaves before serving.