In a ziplock bag, combine some flour, 1 Tbsp Adobo, salt & pepper. Add the beef & shake well to coat, shaking off excess flour.
In a skillet, heat olive oil and sear beef on all sides until just starting to brown.
Add beef & any juices to bottom of a 6 qt. crock pot.
Add in the potatoes, carrots & onions.
Add the rest of the seasonings, the wine, water & bouillon.
Cook in crock pot on HIGH for 4 hours, or LOW for 6 hours, making sure the potatoes & carrots are tender.
About 15 mins. before serving, dissolve the cornstarch in 1/4 cup of warm water, then add to the stew. Stir & allow to thicken.
Serve with a good crusty bread.
** To save some time in the morning, you can add the cooked meat, and the cut up potatoes, carrots & onions to the crock & refrigerate overnight. Then add the rest of the seasonings & liquids in the morning when you start the crock.