Step 1

Cut 3 pounds boneless beef chuck stew meat into 2-inch cubes.

Step 2

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Dry the meat with paper towels and season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Add half the meat and let sear, undisturbed, until the underside develops a dark brown crust and comes away easily from the pan, 6 to 9 minutes. Transfer the seared meat to a clean bowl and sear the remaining meat. (All of the brown bits stuck to the pan will create a lot of flavor for your sauce, but if it starts to burn add a little bit of water to help loosen. Pour the water over the already-seared beef and add a little fresh oil to the pan.)

Step 3

Meanwhile, arrange a rack in the middle of the oven and heat the oven to 325°F. Peel 1 pound carrots and chop into large pieces. Roughly chop 4 cloves garlic.

Step 4

Reduce the heat to medium and add the carrots and garlic to the pan. Cook, stirring often, until the carrots are glossy and the garlic is lightly browned, 5 minutes. Add 2 heaping tablespoons tomato paste and 2 tablespoons all-purpose flour and stir to combine.

Step 5

Peel and quarter 2 medium yellow or white onions. Stick 3 whole cloves into the flesh of an onion quarter. (This will make the cloves easy to remove before serving.) Add to Dutch oven, then using a vegetable peeler, peel 2 large strips of zest from 1 orange into the Dutch oven.

Step 6

Add all the meat and any accumulated juices then add 1 (750-milliliter) bottle red wine. Tie 1 small bunch fresh rosemary and 1 small bunch fresh thyme together with a small piece of kitchen twine then add to the Dutch oven and stir to combine.

Step 7

Bring to a simmer, about 5 minutes, then cover and transfer to the oven. Cook until the meat will easily pull apart with a fork, 3 hours.

Step 8

Remove the bundle of herbs, strips of orange, and whole cloves before serving. Taste and season with kosher salt and black pepper if needed.

Step 9

Finely chop leaves and tender stems from 1/2 bunch fresh parsley until you have 1/4 cup.

Step 10

Serve with cooked egg noodles and a sprinkling of chopped fresh parsley.