1-Prepare the beef: First, start by seasoning the beef generously with salt on all sides and refrigerating it uncovered on a rack over a sheet tray for 12 to 48 hours; this step enhances flavor and texture. Once it’s ready, remove the beef, add pepper, and heat 2 tablespoons of olive oil in a large Dutch oven over high heat until it’s lightly smoking before searing the beef on all sides until golden brown, about 3 to 4 minutes per side.

2-Cook the vegetables: After searing, set the beef aside and add 1 peeled julienne yellow onion and 2 thinly sliced, rinsed leeks to the pot. Season with salt and sauté for 4 to 6 minutes, then lower the heat to medium and cook for another 10 minutes until the onions brown. Next, stir in 6 thinly sliced garlic cloves and cook until fragrant, which takes about 30 to 45 seconds, before deglazing the pot with ¼ cup red wine and letting it absorb.

3-Building the Flavor Base: Continue by stirring in 3 tablespoons of tomato paste and cooking it for 2 to 3 minutes to deepen the flavors. Then, add the remaining ¾ cup red wine, 6 cups beef stock, 2 bay leaves, 8 to 10 sprigs fresh thyme, 8 to 10 fresh parsley stems with leaves, and more salt and pepper to taste; give everything a good stir. Return the beef to the pot, bring it to a boil, cover with a lid, and place it in the oven at 325°F on the lower third rack.

4-Cook the beef and vegetables: Cook for 3 ½ to 4 hours until the beef is fork-tender and reaches an internal temperature of 200 to 210°F. About 70 minutes before the end, add 2 pounds baby Yukon potatoes, the prepared carrots, 4 ribs celery cut into 2-inch pieces, 2 peeled parsnips cut into 2-inch pieces, and 1 peeled rutabaga cut into 1-inch cubes to the pot so they finish cooking with the beef. Once done, remove the pot from the oven and set the beef aside.

5-Finishing Touches: To thicken the sauce, make a beurre manié by mixing softened butter and flour, then stir it into the pot liquids and cook over low-medium heat for 3 to 5 minutes until it thickens like gravy. Stir in 1 tablespoon red wine vinegar and ½ cup Worcestershire sauce to taste. Finally, return the beef to the pot and serve it garnished with optional finely minced parsley if desired. Prep time is about 30 minutes, cook time is 4 hours 30 minutes, and total time is around 5 hours, making it ideal for meal planning.