Cut beef into 1 inch cubes, toss with flour and salt and pepper until thoroughly coated, sear in small batches in dutch oven until browned on all sides. Set aside on a plate.
Add rough chopped onions and garlic to pot with more oil and saute until translucent, add a couple of good splashes of wine and stir to deglaze.
Add meat and remaining wine. Simmer for 1 ½ hours.
Add carrots cut in rounds and half rounds at the thickets parts and cook an additional 30 minutes or until the meat is fork-tender.
Taste and adjust seasoning with salt, pepper and olive oil to taste.
