Saute onion, garlic, bay leaf, and all spices until onion is translucent.
Add beef stew cubes. Sear cubes until brown on all sides.
Add wine and deglaze pan. Add beef stock. Add potatoes and carrots. Boil until tender.
Make a slurry with cornstarch and water, and pour into boiling stew.
Cook, stirring until thickened.