Heat oil in large saucepan dish over medium-high heat.
While the pan is heating, chop the beef, potato & carrot into 2cm pieces. Roughly chop the tomato & onion
Sprinkle beef with salt and pepper and, working in two batches to avoid overcrowding the dish, cook beef until browned. Place in a bowl.
Add onions, garlic, rosemary, and thyme to the casserole dish and cook for 3 minutes. Add the wine and tomatoes. Simmer for 8 minutes or until the wine has reduced by about half. Return beef to the pot. Add stock and bring to gentle simmer (beef should be just covered with the liquid). Reduce to medium-low heat and simmer gently for 1.5 hours, stirring occasionally.
Add potatoes and carrot and cover. Simmer gently for 55 minutes, or until vegetables are cooked and the beef is tender enough to cut with a spoon. Using a slotted spoon, transfer the beef and vegetables to a bowl. Boil the remaining liquid for 20 minutes, or until it is reduced by half. Return the beef and vegetables to the pot and simmer gently until heated through.