Cut beef chuck into 1 1/2-inch cubes
Pat beef dry and season with salt and black pepper
Heat oil in a large pot over medium-high heat
Brown the beef in batches on all sides
Remove beef and set aside
Add chopped onion to the pot and cook until softened
Add minced garlic and cook briefly
Stir in tomato paste and cook for 1 minute
Sprinkle in flour and stir to coat
Pour in beef broth while stirring
Add Worcestershire sauce, bay leaf, thyme, and rosemary
Return beef and any juices to the pot
Bring to a simmer
Cover and cook on low heat for 1 1/2 to 2 hours
Add carrots and potatoes
Simmer until vegetables and beef are tender
Adjust seasoning with salt and pepper
Remove bay leaf
Serve hot