Season flour with salt and pepper in a shallow dish.

Dredge beef cubes in the seasoned flour, ensuring they are evenly coated.

Heat oil in a large pot or Dutch oven over medium-high heat.

Add the dredged beef to the pot and brown on all sides. Remove the beef from the pot and set aside.

Add quartered onions, diced shallot, and minced garlic to the pot.

Sauté the vegetables until golden brown and softened.

Return the browned beef to the pot.

Add the crushed tomatoes, tomato paste, potato cubes, carrot chunks, Italian seasoning, garam masala, Worcestershire sauce, and balsamic vinegar to the pot.

Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beef is tender and the vegetables are cooked through.