Super Tender Beef Stew

In a large bowl, toss beef in flour and season with salt and pepper.

Heat 1 tablespoon oil in a cast iron pot. Once hot, add beef in batches, making sure not to overcrowd the pan (I did it in 3 batches). Brown meat on all sides, 2–3 minutes. You may need to add more oil as you go. Take beef out of the pot and set aside.

Add remaining 1 tablespoon olive oil to the same pot. Add onion and cook until browned and slightly tender, 2–3 minutes. Add garlic and cook for an additional minute.

Pour in wine and deglaze the pan, scraping up the bits on the bottom of the pan. Stir in tomato paste, beef broth and Worcestershire sauce. Bring to a simmer.

Add beef back into the pan along with carrots, potatoes, bay leaf, thyme and rosemary. Cover and place in the oven. Cook for 1 hour 45 minutes.

Skim off some of the excess fat on the top and take out of bay leaf and sprigs of herbs. Serve warm!