Step 1

Season beef: Toss cubed beef chuck with 5-6 pressed or minced garlic cloves, 1 ½ tsp black pepper, 1 tsp paprika, 1 tsp crushed red pepper, 1 tbsp salt, and 3 tbsp olive oil until the beef is evenly coated. Transfer to your favorite 9"x13" ovenproof baking dish and add carrot pieces between the meat pieces. Top with the 2-3 bay leaves.

Step 2

Bake: Cover with foil and bake for 1.5 hours at 350°F or until the meat pieces are tender and almost fall apart. Most meat juices would have evaporated by the end of cooking even though the dish was covered.

Step 3

Caramelize onions: Meanwhile, preheat a large skillet with 3-4 Tbsp of oil over medium heat. Add the onions and saute, mixing frequently until caramelized and translucent. With a slotted spoon remove the onions to a bowl and set aside.

Step 4

Sear mushrooms: add 20 halved mushrooms cut side down to the same skillet. Sear over high heat on both sides in the oil left behind from the onions until slightly golden. Then, season with 1 tsp kosher salt, cover with the lid, and continue cooking, tossing from time to time until the mushrooms are cooked through, ~5-10 minutes. Now, set aside.

Step 5

Add mushrooms, onion & wine: Once the meat is tender remove it from the oven and lift off the foil being careful of the hot steam trapped under the foil. Now sprinkle the caramelized onions and mushrooms over the top and add 1/2 cup of wine (if using). Return to the oven for 15 minutes to heat through the mushrooms and evaporate the alcohol from the wine.

Step 6

Garnish: Now gently mix everything together, sprinkle with parsley, and serve.