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Pre-Heat your oven to 300 Degrees.
Pat dry the beef then salt and pepper it liberally.
Sear the beef in small batches in a deep dutch oven.
Once seared on all sides remove the meat and set aside.
Add in the carrots and 2 tbsp of balsamic vinegar to de-glaze and scrape the bits from the bottom of the pan with a wooden spoon.
Add the potatoes, mix, mix, mix let cook for a few moments until everything is coated in the vinegar and glossy.
Add the beef and juices back in, add ⅛ cup of gluten-free flour. Stir with a wooden spoon until the flour is dissolved and the sauce starts to look thick.
Add 2 cups of chicken stock, 1 cup of water, ½ cup of tomato sauce, 1-2 bay leaf, 2 tbsp of maple syrup, fresh thyme and a pinch of poultry seasoning.
Bring to a simmer then transfer covered to the oven.
Cook covered for 2hrs. Check on it an hour in to make sure it isn’t boiling and is just at a simmer.
Remove from the oven after 2hrs. Let rest for 15 mins, add frozen peas before serving and enjoy!