-
Pre heat oven to 325.
-
Heat olive oil in Dutch Oven. Add half of the beef, and sprinkle with ¼ tsp each salt and pepper. Without crowding sear until brown on 2 sides, approximately 5 minutes. Remove with slotted spoon and add remaining beef, remaining salt and pepper along with garlic, and onion. Sear for another 5 minutes.
-
Add all of the beef back into the Dutch Oven. Next, add celery, carrots, red wine, beef stock and tomato paste. Heat over medium heat and meanwhile add bay leaves, rosemary and parsley.
-
Place in oven, covered, and cook for 2.5 hours. Remove about ¼ cup of the beef stock to a small bowl and let cool until warm (about 10 minutes). Meanwhile, return the stew to the oven. Add cornstarch to the warm stock and stir to incorporate.
-
Add cornstarch mixture to Dutch Oven and stir. Let cook for 20 minutes more to thicken and remove from oven.
-
Sprinkle with more parsley if desired and serve.