Heat Olive Oil in a large Dutch oven over medium-high heat. Brown the Beef in batches, then set aside.
Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 8-10 minutes.
Add Garlic and cook for 1 minute more.
Stir in Tomato Paste and cook for 2 minutes.
Deglaze the pot with Red Wine, scraping up any browned bits from the bottom.
Return the Beef to the Dutch oven. Add Beef Broth, Thyme, Rosemary, and Bay Leaf.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the Beef is very tender.
In a small bowl, whisk together Flour with a little cold water to form a slurry. Stir the slurry into the stew and cook until thickened, about 5 minutes.
