Add 2tbsp olive oil to heavy bottom pot or dutch oven and sauté onions and garlic until translucent
Add potatoes cut into ½' cubes, sliced carrots and celery and cook for two minutes
Add remaining 1 tbsp of olive oil to pan and mix in flour, cook for two minutes
Pour in red wine and cook for two minutes
Add tomato paste and stir to combine
Add the cubed beef and beef stock and herbs and bring to a simmer and cook for 1 hour or to desired thickness
Alternately, you can saute the onions and garlic in a pan on the stove and then add them along with the rest of the ingredients to a slow cooker and cook them on low for 6-8 hours.
Transfer back to a large pot and simmer to cook a recipe of dumplings.
Recipe by Only From Scratch at https://www.onlyfromscratch.com/leftover-standing-rib-roast-beef-stew/