Cooking Steps

• Preheat your oven to 325°F (163°C).
• In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.
• In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
• Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for about 5 minutes to reduce slightly.
• Stir in the beef broth, tomato paste, thyme, and bay leaves. Mix well.
• Add the seared beef back into the pot, ensuring it is submerged in the liquid.
• Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the beef is fork-tender.
• After 3 hours, check if the beef is tender. If it isn’t, continue to braise, checking every 30 minutes.
• Once tender, remove the pot from the oven and let it rest for 15-20 minutes before serving. This allows the juices to redistribute.
• Discard the bay leaves and garnish with fresh parsley if desired.