Combine garlic salt, onion powder and pepper in a small bowl and stir to combine. Set aside.
Cut the beef into chunks about 1½-2 inches in size, trimming off any large areas of fat. Place the meat in a large bowl. Sprinkle the garlic salt mixture over the beef and stir well to coat.
Preheat the oven to 325˚F. In a large heavy-duty pot or Dutch oven, heat 1 tablespoon of the oil until hot and shimmering. Add ½ of the seasoned beef and spread to a single layer. Cook undisturbed for 3-4 minutes or until the underside of the beef is well browned. Stir, flipping meat to the opposite side.
Continue to cook for another 3-4 minutes, stirring once to redistribute meat halfway through. Remove meat with a slotted spoon to a large clean plate or bowl. Add another tablespoon of oil to the pot and repeat the searing with the second half of the beef, adding the second batch again to the plate (or bowl).
Add the wine, bring the mixture to a boil and cook for about 5 minutes, until the liquid is reduced to about one half. Add the tomatoes, beef (or chicken) broth, 1 tablespoon of the chopped rosemary, capers and Worcestershire sauce. Bring to a boil, cover tightly and transfer to the oven. Cook for 1½ hours.
Remove the pot from the oven and add the carrots and pearl onions. If there's not much liquid in the pot, add ½-1 cup additional broth. Return the pot to the oven for another 60 to 90 minutes or until the beef and carrots are nice and tender (check after 60 minutes and every 10 minutes after that).
See Café Tips above in the post for further instructions and detailed tips.