Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered.
Allow meat and cornstarch mix to sit on the counter for an hour.
Heat your heavy bottomed pot on the stove over medium heat. Add 2 Tablespoons of light or extra virgin olive oil to the pot.
Once oil is warm, add the beef cubes to the pot. Cook until they start to brown, then flip. Brown on each side.
Remove the browned meat from the pot and set aside on a plate until you are ready to add it back to the stew.
Add the chopped onions to the beef drippings in the pot. Stir them over medium low heat for about five minutes until they are soft.
Add the chopped garlic to the pot and stir for one minute.
Add the meat back to the pot. Add about 2 cups of the beef broth to the pot so that the meat is covered.
Bring the meat mixture to a low simmer, cover, and cook for an hour.
At the hour point, peel your potato and carrots. Chop them into uniform size pieces.
Add the potatoes to the meat mixture. Add more broth if necessary, so that the potatoes and meat are covered. Bring back to a simmer.
In a small saucepan, add the carrots and about ½ cup of water. Bring to a simmer and cook for about half an hour or until the carrots are cooked through.
Check to see if potatoes are cooked through. When they are, add the cooked carrots to the beef stew. Salt and pepper to taste. Enjoy!