Cut the roast into extra large chunks. Dust with a generous amount of salt and pepper. In a super hot cast iron skillet, sear the chunks of beef, in 2 separate batches, making sure not to crowd. Place the seared chunks into a deep roasting dish.
To the already seasoned skillet, add the onion and stir until fragrant and getting translucent. Add the garlic for just a few more stirs and until fragrant. Pour the onion mixture over the seared beef chunks.
Add the wine to the skillet and simmer until reduced by half. Add the broth and tomato paste. Pour over the beef chunks (shouldn't cover it completely). Add the carrots. Take the fresh herbs and tie with kitchen twine and add to top of stew. Add bay leaves.
Cover tightly with 2-3 sheets of foil. Bake 3 hours. After 3 hours, lift foil and add the mushrooms and dried plums. Bake for an additional hour until meat is fork tender.