Preheat the oven to 350 degrees. Add the olive oil to a 6 quart dutch oven. Heat over high heat. Add about half of the beef. Sear until the beef is brown on all sides. It will not be cooked through.
Remove from the dutch oven and repeat with the remaining beef. Set the plate aside.
Turn the heat down to medium heat and add the butter.
Sauté the onions for 3-4 minutes, or until they begin to brown.
Stir in the garlic, tomato paste, brown sugar, oregano, thyme, salt, and pepper. Cook for 2-3 minutes or until fragrant.
Add flour and cook for 1-2 minutes.
Deglaze the pan with the red wine, broth, worcestershire sauce, and fish sauce, scraping brown bits off the bottom. Bring to a boil. Add the beef back in.
Stir in the bay leaves and rosemary and cover. Braise in the oven for 1.5 hours. There is no need to stir.
Add in the potatoes and carrots. Push them down so they are mostly covered with broth.
Cover and cook for an additional 1-1.5 hours or until the vegetables are cooked to your liking.