Instructions

• 1 Move oven rack to tne bottom of the oven. Preheat oven to 300 degrees.
• 2 Heat 1 tbsp. olive oil in a large oven safe pot, such as a Dutch Oven, over medium-high heat.
• 3 Dab the meat dry with paper towels, season lightly with salt and pepper then add to the pot leaving space between the pieces.
• 4 Sear until browned on the bottom, about 3 to 4 minutes. Turn and brown on opposite side, about 2 minutes longer. Transfer to a plate.
• 5 Add another 1 tbsp. Olive oil to the pot and repeat the process of drying, seasoning, and searing the remaining half of the meat. Transfer 2nd batch to the plate as well.
• 6 Reduce the heat to medium, add 2 tbsp. Olive Oil and then add the onions. Saute for 5 minutes or until slightly golden brown. Add the garlic and cook for another 30 seconds.
• 7 Stir in the flour and tomato paste, and cook stirring constantly, about 45 to 60 secinds, reduce heat if needed to prevent burning.
• 8 While stirring slowly pour in a cup of beef stock, scrape up the browned bits from the bottom of the pot. While stirring in the rest of the stock and the worcestershire sauce.
• 9 Return the beef, along with any juices on the plate, to the pot. Add the Thyme, rosemary and bay leaves. Bring to a simmer, stirring constantly.
• 10 Remove from the heat. Add the baby carrots and place in the oven and let cook for 2 hours. Carefully tak eoff the lid and stir, and return lid and cook for another 1 hour.
• 11 Remove from the oven. Take out the bay leaves and stir in the balsamic vinegar. Season with salt and black pepper. Let rest for 10 minutes before serving. Garnish with the chopped fresh parlsey.