Prepare the Ingredients. Chop the onion, slice the carrots and mushrooms, and mince the garlic. Pat the beef chunks dry with paper towels — this helps the meat brown properly and develop deeper flavor.

Sear the Beef. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef in batches to avoid overcrowding. Sear each piece until browned on all sides — about 2–3 minutes per side. Transfer the browned beef to a plate and set aside.

Sauté the Vegetables. In the same pot, reduce the heat slightly and add the chopped onion. Cook for 3–4 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for another minute until fragrant.

Build the Sauce. Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the red wine, scraping up all the brown bits from the bottom of the pot with a wooden spoon — that’s where the rich flavor hides!

Combine and Simmer. Return the seared beef to the pot along with any juices that accumulated on the plate. Add the beef broth, thyme, bay leaf, carrots, and mushrooms. Stir everything together and bring the mixture to a gentle simmer.

Cook Low and Slow. Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, stirring occasionally. The beef should become tender and the sauce thick and glossy.

Final Touches. Remove the bay leaf. Taste the sauce and adjust with salt and pepper if needed. Garnish with freshly chopped parsley right before serving.