1-Generously season beef with salt on all sides, then place on a rack over a sheet tray and refrigerate uncovered for 12 to 48 hours. This dry brine draws out moisture for better browning.

2-Remove from refrigerator and season with pepper on all sides.

3-Heat olive oil in a large Dutch oven over high heat until lightly smoking.

4-Sear beef on all sides until golden brown, about 3 to 4 minutes per side. Remove and set aside.

5-Add onions and leeks to the pot, season with salt, and sauté for 4 to 6 minutes. Lower heat to medium-low and cook until browned, about 10 minutes.

6-Stir in garlic and cook until fragrant, about 30 to 45 seconds.

7-Deglaze pot with ¼ cup red wine and cook until absorbed.

8-Stir in tomato paste and cook 2 to 3 minutes until incorporated.

9-Pour in remaining wine, beef stock, bay leaves, thyme, parsley, salt, and pepper. Stir to combine.

10-Return beef to pot and bring to a boil. Cover with lid and place in oven at 325°F (163°C) for 3 ½ to 4 hours, or until fork tender and internal temperature reaches 200 to 210°F (93 to 99°C).

11-About 70 minutes before cooking ends, add potatoes, carrots, celery, parsnips, rutabaga, and any other vegetables to the pot. Continue cooking.

12-Remove beef and set aside. Prepare beurre manie by mixing equal parts softened butter and flour (about 2 tablespoons each).

13-Stir beurre manie into pot liquid and vegetables, cook over low to medium heat for 3 to 5 minutes until sauce thickens like gravy.

14-Add red wine vinegar and Worcestershire sauce, stir well.

15-Return beef to pot and serve, garnishing optionally with minced parsley.