Preheat the oven to 300°F (149°C), and set a rack in the lower-middle position.
In a large Dutch oven, heat the olive oil over medium-high heat.
Add the cubed stew meat, and sear for about 3 minutes per side.
Remove the pot from the heat, and add the carrots, potatoes, tomato juice and beef broth. Stir everything together, and cover the pot.
Carefully put the pot in the oven, and cook for 2 hours or until the meat is very tender.
Remove from the oven, and season with salt to taste.
Alternatively, you can make this in the slow cooker: First, sear the meat in a pan with the olive oil per the instructions above. Then add the meat, carrots, potatoes, tomato juice and beef broth to the slow cooker, and cook on low for 6 hours or high for 3 hours, until the meat is very tender.
TIP: Carrots and potatoes are my favorite veggies in the stew, but you can use other variations, such as peas, canned tomatoes or any of your favorites.
Recipe by Momma Chef at https://mommachef.com/hearty-beef-and-veggie-stew-recipe-momma-chef/