Preheat oven to 325 F.
Place a Dutch oven on the stove and heat olive oil over medium-high.
Dry off the stew meat with a clean towel and place in a shallow bowl. In a small dish, combine the pepper, sage, parsley, thyme, rosemary and Kosher salt. Sprinkle mixture over the meat and toss to coat with your hands.
Add herbed beef to the Dutch oven and brown on all sides. While meat is browning it may develop a liquid, do not discard! Add the onion and garlic and toss into the meat, cooking only for a minute or so until fragrant and soft.
Add wine, consomme, and broth and stir. Bring to a boil over medium high heat. Add potatoes and carrots and bring to boil again. Reduce heat and simmer for 5 minutes on the stove top.
Cover the Dutch oven and place into the oven and cook for 2 hours, checking only once or twice during cooking so as not to let too much heat escape.