Heat oil in your large casserole pot. Place the beef inside the hot pot carefully. Brown the meat on all sides for color.

Remove the beef and set it aside. Add your chopped onions and carrots to the pot. Cook them until they start to soften.

Stir in the garlic and tomato paste now. Pour in the red wine and beef stock. Stir well to mix all the flavors.

Place the beef back into the liquid. Add your fresh thyme and bay leaves. Make sure the liquid covers half the meat.

Put the lid on the pot very tightly. Place the pot into the warm oven. Let it cook for four long hours.

Check the beef after four hours of cooking. It should be very tender and soft now. Take the pot out of the oven.

Let the meat rest for fifteen minutes first. This keeps the juices inside the beef. Slice it against the grain for serving.