Heat vegetable oil in a large pot over medium-high heat.
Add beef cubes in batches, browning them on all sides. Remove browned beef and set aside.
In the same pot, add diced onion and cook until softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Return beef to the pot and stir in tomato paste, cooking for 2 minutes.
Pour in beef broth and red wine, scraping the bottom of the pot to deglaze.
Add carrots, potatoes, celery, dried thyme, dried rosemary, bay leaves, salt, and black pepper.
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 2 hours or until beef is tender.
In a small bowl, mix all-purpose flour with cold water to create a slurry.
Stir the slurry into the stew and cook uncovered for an additional 10 minutes to thicken.
Remove bay leaves before serving.
Allow stew to cool completely before transferring to freezer-safe containers.
Label containers with date and freeze for up to 3 months.