Cut your carrots into 1-inch pieces and thinly slice your onions and garlic. Having everything ready beforehand makes the actual cooking very fast.
Pat the beef dry with paper towels (it will sear better) and season generously with sea salt and fresh ground pepper.
Coat the bottom of a heavy pan (preferably a Dutch oven) with olive oil. When it is just about smoking add the beef, searing around 30 seconds per side or until nice and brown (not grey!) When fully seared remove from the pan and set aside. Add the beef in small batches as overcrowding the pan will not allow you to achieve the nice brown crispy sides that you want.
After searing all beef add the sliced onions and give them a good stir to release all of the beef juices from the bottom of the pan. Cook for about 10 minutes, stirring frequently so that they don’t burn!
When the onions are nice and brown add the sliced garlic and cook for another minute. Then add the flour and cook, stirring constantly, for 3 more minutes.
Add the wine and try to get all of the good stuff off of the bottom of the pan. Bring the wine to a boil.
Return the meat, carrots, bouillon cube, and herbs to the pot and add enough water to cover the meat by about half an inch. Bring the stew to a boil and then lower to a simmer and partly cover. Allow to simmer for 2-3 hours, stirring about every 15-20 minutes so that it doesn’t stick and burn!
Finally enjoy over rice or potatoes and with a big glass of wine, of course! This dish is even better the next day, so make in advance or plan extra for leftovers.