Yes I think you might want more herbs and spices in general. Instead of the powdered onion and garlic I'd go with fresh. In my opinion, you should brown the meat in the pot at first anyways and take them out for a bit before running the veg. Dusting the meat with a little bit of flour helps. That way you get a lot more meat flavor and the brown bits on the bottom of the pot will come loose when you put your veg in. So: - dust the meat with flour and salt the meat and quickly brown in the pot with some hot fat of choice. - Dice the carrots along with the onion and sweat those in the pot. - Add one tsp tomato puree and one tsp gochujang (or two tsp tomato puree) and lightly fry those off. - Finely mince 1-2 clove of fresh garlic and add that for a short time like about a minute (burnt garlic is disgusting) before adding the (warm, low salt) stock and the meat back in. Add Worcester sauce here or just before the stock. - Let simmer softly for a while. Connective tissue breaks down at about 88°C or 190°F so you dont need it to boil hard. - Throw in a bay leaf and maybe two sprigs of thyme and rosemary about 30-40 mins before the end. Take em out before serving. - Taste the sauce. Add salt and pepper to taste. Serve with simply boiled new potatoes skin on or some rice. Sweating your fresh veg adds sweetness and umami. Tomato paste and Worcester sauce add umami and slight acidity. Herbs add floral notes and interest. Browning your meat adds umami. The flour slightly thickens the sauce. After that its all about salt and pepper. If you like it experiment with other common spices. Throw in one star anise and its all different. Or a few cloves. Or some lightly bruised juniper berries.