Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings, and broth.
Cover and cook in the oven for at least 4 hours. Remove pot from oven and place on stovetop over medium-low heat.
Add vegetables to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 1 - 1½ hours.
If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour it into the stew while it's boiling, stir then reduce heat to low. Serve and enjoy!