Step 1

Heat the olive oil in a large pot or Dutch oven set over high heat. Add the beef and cook until browned, approximately 6-8 minutes.

Step 2

Remove the beef from the pot and set it aside on a clean plate. Reserve any cooking liquid left behind in the pot.

Step 3

Add an additional tablespoon of olive oil to the same pot that was used to brown the meat and set over medium heat. Add the onions and the carrots and sauté until the onions have turned translucent, about 5 minutes.

Step 4

Add the garlic, bay leaves, salt, black pepper, thyme, and rosemary, mixing well to combine. Cook for 2-3 minutes or until the herbs and garlic become fragrant.

Step 5

Sprinkle the vegetables with flour and mix well to combine.

Step 6

Slowly stir in the wine and beef broth and bring it to a simmer. Return the beef and reserved cooking liquid back to the pot and bring to a boil. Reduce heat to low, cover with a lid, and gently simmer for 60-90 minutes, stirring occasionally.

Step 7

Remove the lid and carefully add the potatoes to the pot. Cover and simmer for an additional 25-30 minutes, or until the potatoes are fork-tender.

Step 8

Serve with biscuits and freshly minced parsley to garnish if desired.