Remove any silver skin or tough shiny membrane from the meat. Cut into 1 ½” cubes, and place the small pieces of cut beef in a covered airtight container with marinade.
Marinade: Pour in 1 cup of wine, peeled garlic cloves, 3 whole bay leaf, and 2 tablespoons Worcestershire sauce. Marinate overnight preferably, or at least 2 hours in fridge to add tremendous flavor.
Preheat oven to 300 degrees.
In a small bowl or plate, combine all purpose flour, baking soda, salt, and pepper in a large bowl. PRO TIP: baking soda raises the PH and helps to brown the meat!
Using tongs, remove the garlic and bay leaves and discard from the marinade. Grab 2 large plates. On one plate, remove the beef from the marinade using tongs (don’t throw out marinade!) and toss a few pieces into the flour mixture in the bowl. Coat all the pieces in the flour mix and place the floured beef on the other plate.
On the stove top, in a large dutch oven or large pot that has a fitted lid, heat the pan over medium-high heat. Add 3 tablespoons olive oil to the bottom of the pot. Brown for 5-7 minutes in batches removing to a plate as you go.
PRO TIP: Don’t overcrowd pan, this develops deep flavor and the flour coating will help the stew thicken as it cooks. Cook all the beef, and add a little bit more olive oil (or you can use vegetable oil) as you brown them. If the meat sticks to the pan, it isn't quite seared enough, wait a few more minutes and if it releases from the pan it has formed a brown seared crust and will easily lift with tongs.
Now add the diced chopped onion to the dutch oven. Use a wooden spoon to scrape up the browned bits on the bottom of the pan. Cook the onion until it starts to soften and turns brown for about 5 minutes.
Next, into the dutch oven, on top of the cooked onions, place all the reserved marinade, beef stock, browned beef, and sun-dried tomatoes. Stir well, cover, and place in the oven for 1 hour at 300 degrees.
Peel and slice the carrots into diagonal 1-½" pieces. Wash and slice the baby potatoes in halves. Set aside.
After 1 hour, carefully remove the pot from the oven, and add the cut carrots and sliced potatoes, stir well and cover. Place it back into the oven for 1 additional hour at 300 degrees. TIP: If the stew gets too hot and boils, reduce heat to 250 degrees. Once the meat and vegetables are tender, the stew is ready to eat.
Serve hot with crusty bread or baguettes.