Place the cubed stew meat into a large bowl. Add 2 tablespoons of cornstarch, 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered with the seasoning.

Heat a heavy-bottomed pot on the stove over medium heat. Add 2 tablespoons of olive oil to the pot.

Once the oil is warm, add the beef cubes to the pot. Cook until they start to brown, then flip and brown on each side. Remove the browned meat from the pot and set aside.

Add the chopped onions to the beef drippings in the pot. Stir them over medium-low heat for about 5 minutes until they are soft.

Add the minced garlic to the pot and stir for 1 minute.

Add the browned meat back to the pot. Add about 2 cups of beef broth to the pot so that the meat is covered.

Bring the meat mixture to a low simmer, cover, and cook for 30 minutes.

Add the cubed potatoes, sliced carrots, 2 more cups of beef broth, and the bay leaf to the pot. Bring it back to a simmer and cook for another 30 minutes or until the vegetables are tender.

Remove the bay leaf before serving.

Serve the beef stew warm into bowls with crusty bread for a delicious and comforting meal.