Reduce the heat to medium and add the butter.
2 tablespoons butter
Cook the onion and carrots until lightly browned. (Mushrooms can be added at this step as well if desired.)
4 ounces mushrooms (optional), 1 medium onion, chopped fine, 4 large carrots, peeled and chopped
Add the garlic and cook 1-2 minutes.
2 tablespoons garlic, minced
Stir in the tomato paste and cook 2 more minutes.
2 tablespoons tomato paste
Deglaze the pan with the dry red wine (or water). While the alcohol evaporates, scrape the bottom of the pan to get off any flavorful bits.
½ cup dry red wine (water can be substituted)
Mix in the remaining flour and cook 1-2 minutes to get rid of the raw flour taste.
Stir in the beef broth, soy sauce, Worcestershire sauce, dried thyme, dried tarragon and bay leaves.
2 cups beef stock, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried tarragon, 3 bay leaves
Add the cooked beef back to the pot along with the potatoes.
2 cups potatoes, peeled and cubed
Season with additional salt and pepper to taste.
Increase the heat to medium-high and bring the pot to a simmer.
Cover the pot and place the pot into the oven for 1 hour, 20 minutes.