In a large bowl or ziploc bag, combine the beef chunks, red wine, rosemary, thyme, bay leaf, garlic, carrots, celery, and onion. Marinate in the refrigerator for at least 6 hours or overnight (but not longer than 24 hours).

Remove the beef from the marinade and pat completely dry with paper towels. Make sure it’s completely dry otherwise it won’t get a good sear. Season all sides with a bit of salt.

Heat oil in a Dutch oven or heavy-bottomed pot over medium heat. Sear the beef chunks in batches until nicely browned on all sides. Set to the side on a plate.

Pour the marinade (wine, herbs, and veg) into the same pot along with the beef broth. Bring to a bubble.

Return the seared beef to the pot with any juices. Make sure the liquid covers about ¾ of the meat (you can add more broth if needed).

Bring to a simmer, then cover. Cook in a 325° oven for 3 hours, or on the stovetop over low heat, until beef is fork-tender.

Remove the beef carefully and set aside. If you’re serving the beef shredded, you can shred it now. Strain the liquid and return to the pot (the veg will be too soft to eat, they’re just used as aromatics for the beef).

Reduce the sauce on the stovetop over medium heat until thickened. Finish with some cold cubed butter, gradually whisking it in until the sauce is thickened and glossy.

Serve the beef shredded, or plate it up in larger chunks as is, then spoon the sauce over top. I like serving with creamy mashed potatoes and finishing with fresh parsley or chives on top!