cut chuck roast into small bite sized pieces, discarding large fat pieces
chop, dice and measure out the rest of your ingredients
season the beef, and working in batches, brown on all sides, remove from dutch oven when done
pour onions in the pan where the beef was cooked for about 5 or 6 minutes until translucent
add garlic and seasoning and cook quickly until fragrant
add tomatoes and wine and stir to combine, bring to a boil to cook off the alcohol
add stock and water, stir to combine and bring to a simmer
add beef back in plus carrots and potatoes, and continue to simmer for 3 to 4 hours
about 30 minutes before you want to serve the stew, add the arrowroot or flour slurry (mix arrowroot in 1/2 to 1 cup water or stock) to the stew