In a large pot, place meat, carrots
, celery, potatoes
, tomatoes, garlic, and bay leaf
, and add beef stock and wine. Bring to a boil, then reduce heat to low and simmer for about 45 minutes. Mix flour and melted butter in a small bowl and add to stew
to thicken. Add thyme, rosemary
, and salt and pepper, and continue to simmer
until meat is fork tender, about 30 minutes.