1-Heat the Dutch oven over medium-low heat with the olive oil. Add the diced carrots, celery, and onion; sauté for about 5 minutes until they soften.

2-Add the sliced mushrooms and keep stirring until they release their liquid and most of it evaporates, which takes a few more minutes.

3-Pat the beef cubes dry, season with salt and pepper, then add them to the pot with the vegetables. Cook for 5-10 minutes without browning heavily to build flavor.

4-Increase the heat to medium-high, pour in the red wine, and cook for 5-7 minutes until it’s mostly evaporated, scraping up any bits from the bottom.

5-Stir in the beef stock, rosemary, and bay leaf. Cover with a tight lid and place in the oven for about 2 1/2 hours, or until the beef is tender.

6-For the last 30-60 minutes, leave the lid slightly open to thicken the stew and let the meat gain some color.

7-If the stew needs thickening, mix 1 tablespoon cornstarch with 1 ounce water to make a slurry, then stir it in while the stew simmers over medium-high heat for about one minute.

8-Taste and adjust salt and pepper before serving. Serve over mashed potatoes, polenta, or with crusty bread for a complete meal.