Season the beef cubes with flour, Worcestershire sauce, browning sauce (if using), garlic powder, onion powder, Italian seasoning, salt, and pepper, tossing until well coated.

In a large dutch oven set over medium-high heat, add the vegetable oil. When the oil is hot, sear the beef on all sides for about 2 to 3 minutes per side until golden brown. Remove from the pan and set aside.

Add the celery, onions, and garlic to the dutch oven, and saute until soft, about 3-4 minutes, scraping up any browned bits from the bottom.

Stir in the tomato paste and beef base and simmer for 2 to 3 minutes until darkened and fragrant.

Add the broth, wine, fresh herbs, and return the seared beef to the pot. Bring to a gentle simmer, then reduce the heat to medium-low.

Cover and cook for 2 hours, checking occasionally to maintain a gentle simmer.

After 2 hours, add the potatoes and carrots and continue cooking covered on medium-low heat for an additional 30 to 45 minutes.

Once the beef is perfectly tender and vegetables are cooked through, remove herb bundle. Serve with rice, mashed potatoes, or crunchy toast.