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- Preheat Oven & Sear the Beef:
Set your oven to 325°F (165°C). In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Brown the beef cubes in batches, searing all sides. Transfer browned beef to a plate. - Cook the Vegetables:
In the same pot, sauté the chopped onion and minced garlic until soft and fragrant. Add the mushrooms and carrots, cooking until the mushrooms are nicely browned. - Add Tomato Paste & Flour:
Stir in the tomato paste and flour, cooking for about a minute to eliminate any raw flour taste. - Deglaze & Combine:
Pour in the beef broth and optional red wine. Stir, scraping the bottom to release flavorful bits stuck to the pot. - Add Beef & Bake:
Return the browned beef to the pot. Add thyme, rosemary, salt, and pepper. Bring the stew to a gentle simmer, cover with a lid, and transfer to the oven. - Slow Cook:
Bake for 2 to 2½ hours, or until the beef is fork-tender and the flavors are beautifully developed. - Serve & Enjoy:
Carefully remove the pot from the oven. Give the stew a final stir and taste for seasoning. Serve hot, ideally over mashed potatoes or alongside a warm, crusty loaf.
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