• 3 pounds boneless chuck roast (or stew meat cut into 2-inch cubes)
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1.5 pound carrots (6 to 7 medium carrots)
• 3 large cloves garlic
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 medium yellow or white onions
• 3 bay leaves
• 10 thyme sprigs
• 10 sage sprigs
• 1 orange
• 1 (750-milliliter) bottle full-bodied red wine (such as Cabernet Sauvignon, Syrah, or Côte Du Rhône)
• 2 cups good beef stock
• Chopped fresh parsley, for serving
• Mashed potatoes for serving
1. Cut 3 pounds boneless beef chuck stew meat into 2-inch cubes.
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.)
3. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 325°F. Peel 1.5 pound carrots and chop into large pieces. Roughly chop 3 cloves garlic.
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.
5. Peel and thickly slice 2 medium yellow or white onions. Add to Dutch oven, then using a vegetable peeler, peel 2 large strips of zest from 1 orange into the Dutch oven.
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.
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.
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.
9. Finely chop leaves and tender stems from 1/2 bunch fresh parsley until you have 1/4 cup.
10. Serve with mashed potatoes and a sprinkling of chopped fresh parsley.