Cooking Instructions:

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the Angus beef chunks with salt and pepper, then add them to the pot in batches, browning them on all sides. Once browned, remove the beef and set it aside.

In the same pot, add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

Return the browned beef to the pot, then pour in the beef broth and red wine (if using). Stir in the thyme, rosemary, Worcestershire sauce, and additional salt and pepper as needed. Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally. After this time, add the sliced carrots and diced potatoes to the pot, cover, and continue to simmer for another 30-45 minutes, or until the beef is tender and the vegetables are cooked through.

Once cooked, taste and adjust the seasoning if necessary. Serve the Angus beef chunks hot, garnished with fresh herbs if desired, alongside your favorite sides.

For those looking to enhance their cooking experience, consider marinating the beef chunks in a mixture of red wine, garlic, and herbs for a few hours before cooking. This won't only deepen the flavor but also tenderize the meat further.

Additionally, feel free to experiment with adding other vegetables like mushrooms or bell peppers to the dish, allowing for a more personalized touch. Enjoy your meal!