3 pounds boneless beef chuck roast, cut into chunks
1 tablespoon kosher salt
2 teaspoons coarsely ground black pepper
4 tablespoons extra virgin olive oil, divided
1 medium yellow onion, sliced
6 cloves garlic, minced
2 tablespoons Tuscan-Style Seasoning Blend (SEE RECIPE NOTES -- only use 2 tablespoons)
1 tablespoon Worcestershire sauce
1 cup red wine (Cabernet Sauvignon); OR you can substitute with additional beef stock, or grape, pomegranate, or cranberry juice
3 cup (645g) low-sodium beef stock
2 cups (315g) baby carrots
2 pounds (920g) baby red potatoes, cut in half or quarters if large (~6 cups)
2 tablespoons (17g) cornstarch
1/4 cup (50g) water