1.Season the Beef with about ½ Tsp of salt and pepper each.
2.In a Dutch oven, heat the oil until it smokes.
3.Add the beef cubes and onion. Cook until the beef is brown on each side.
4.Add garlic and tomato paste. Saute for a minute.
5.Add flour and keep on stirring it. Let it cook until it starts to brown.
6.Gradually add beef broth and red wine while continuously mixing to avoid lumps of flour. Scrap off the bottom to incorporate the brown bites.
7.Add the remaining ingredients to the Dutch oven except corn starch, water, salt, and pepper. Let it simmer on low heat for an hour to 1 ½ hour or until the beef is tender.
8.In a bowl, make a slurry by combining cornflour and water.
9.Gradually add the slurry to thicken the stew to the desired consistency. Or you can skip this part if your stew has already thickened.
10.Season with salt and pepper if required.
11.Serve hot.