Heat canola oil over medium-high heat in large soup pot or Dutch oven. In bowl, toss together stew beef and gluten-free flour. Once oil is sizzling, sear meat in single layer 1-2 minutes on each side. Remove meat and set aside.
In same oil, saute onion slices 8-10 minutes over medium heat, stirring frequently. Add garlic and 1 tsp kosher salt. Saute 1-2 minutes, stirring frequently. Add tomato paste and saute 1-2 minutes more, stirring constantly.
Add 1/4 cup red wine to deglaze pot. Add the rest of the wine, the stock, 2 cups water, stew meat, bay leaf, and thyme/oregano bouquet. Bring to boil, then lower heat to lowest simmer possible. Simmer uncovered for 1 1/2 hours, until beef is tender.
Add carrots and potatoes. Add more water if needed to just cover the vegetables. Simmer another 20 minutes, until carrots and potatoes are just tender, or until desired tenderness. Serve with crusty bread or croutons. Enjoy!