In a glass measuring cup, whisk cornstarch into approx. 1 cup stock; set aside. Season beef with 1 ½ tsp. salt and ¼ tsp. pepper. Heat oil in a Dutch oven over medium heat; stir in beef and garlic. Cook until beef is browned and garlic is softened. Stir in remaining stock and wine; slowly whisk in cornstarch mixture. Bring to a boil. Reduce heat to low; cover and simmer for 1 ½ hrs., stirring occasionally. Meanwhile, cut celery pieces from the vegetable mixture in half crosswise and cut potatoes into quarters. Stir vegetable mix and herbs into the pot; simmer, covered, until beef and vegetables are fork-tender (30-45 min. more). Adjust seasoning and garnish with herbs before serving, if desired.
- If desired, substitute 4 quartered baby red potatoes, 1 peeled and chopped onion, 8 peeled and chopped carrots and 2 sliced stalks of celery for the Pot Roast Mix.