Step 1

Thoroughly dry the surface of the beef with paper towels. Trim off any excess fat or silverskin. Cut into 1 ½-inch thick cubes, then season with salt and pepper.

Step 2

Set the oven rack to the lower third position. Heat to 350ºF (177ºC). Heat a large dutch oven over medium-high heat. Add the olive oil, once hot add the beef in a single layer, work in two batches. Sear the beef on each side until browned, about 1 to 2 minutes per side. Transfer to a clean plate. Repeat with remaining beef.

Step 3

Turn heat down to medium and add the carrots, celery, and onions. Saute until the onions are lightly browned and tender, 5 minutes.

Step 4

Add the thyme and bay leaf, saute for 30 seconds. Add the garlic, saute for 30 seconds.

Step 5

Add the balsamic vinegar. Stir, scraping the bottom of the pan to release any browned bits. Cook until most of the liquid has evaporated, about 1 minute.

Step 6

Add the tomato paste, stir and cook for 30 seconds. Sprinkle in the flour, stir and cook for 1 minute. Slowly stir in the beef stock, scraping down the bottom of the pan. Add the wine and soy sauce, stir to combine.

Step 7

Add the browned beef and potatoes. Bring the liquid to a rapid simmer over medium-high heat for 5 minutes, turn off the heat. Cover and carefully transfer the pot to the oven. Cook until the meat is very tender and vegetables are easily pierced with a fork, about 75 to 90 minutes. Taste the sauce and season with more salt and pepper as desired. For a thicker sauce, stir and cook over medium-high heat, about 5 to 10 minutes.

Step 8

Serve the stew garnished with chopped parsley.