Step 1

Preheat oven to 325°F. Set aside a 5-7 quart heavy ovenproof pot.

Step 2

Pat dry the beef with paper towels, and cut into 2-inch cubes.

Step 3

Place pot over medium-high heat. When hot, add 1 tbsp olive oil and enough beef to fit in a single layer with some space in between.

Step 4

Let the meat brown for 2 minutes, then turn the pieces to brown for another 2 minutes. Remove to a plate, and repeat with remaining oil and beef.

Step 5

Add the onions and garlic to the pan and sauté for 3 minutes using a wooden spoon and scraping the browned bits from the bottom of the pan.

Step 6

Add the browned beef, red wine, broth, tomato paste, balsamic vinegar, flour, thyme, bay leaf, salt and pepper. Stir to combine.

Step 7

Cover and place in the middle of the preheated oven to braise for 2 hours until the meat is tender and the sauce thickened.

Step 8

Remove the pot from the oven and add the potatoes and carrots. Return to the oven for 30 minutes more.

Step 9

Garnish with optional parsley. Serve and enjoy!