Cut the beef, carrots, and potatoes into cubes and chop the onion. In a deep dish, toss the beef cubes with flour until fully coated, adding a pinch of salt and black pepper. Set aside.

In a deep pot over medium heat, combine the beef broth, tomato juice, water, tomato paste, bay leaves, Worcestershire sauce, and all the spices. Stir well and bring to a boil, then remove from heat.

In another pot, heat half of the oil and add the beef, stirring continuously until browned on all sides. Remove the beef and set aside. In the same pot, add the remaining oil and sauté the onion until soft and golden, then add the garlic, stirring continuously.

Return the beef cubes to the pot, pour in the hot broth, and stir. Once the mixture begins to boil, reduce the heat, cover, and let it simmer for 1 to 1 1/2 hours until the beef is tender. Finally, add the potatoes and carrots and let them cook for an additional hour until fully tender.

Once the vegetables are cooked and tender, remove the bay leaves and take the pot off the heat.

Finally, serve the beef stew with vegetables hot or warm as a main dish with white rice or slices of toasted bread.