Ingredients

• 4 sprigs flat-leaf parsley
• 4 sprigs thyme 
• 1 sprig rosemary 
• 2 fresh bay leaves 
• 2 tablespoons olive oil 
• 3 pounds beef chuck roast, cut into 2-inch pieces  
• 1 large onion, chopped 
• 5 cloves garlic, chopped 
• 7 medium carrots (about 12 ounces), peeled, cut diagonally into 1-inch pieces 
• 3 large stalks celery, cut diagonally into 1-inch pieces 
• 1/2 cup dry red wine 
• 2 tablespoons all-purpose flour 
• 4 cups low-sodium chicken broth 
• 1 1/2 pounds small red potatoes, halved 
• One 28-ounce can diced tomatoes 
• Kosher salt and freshly ground black pepper 
• Chopped flat-leaf parsley, for serving 

Instructions

1. Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
2. Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
3. Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.  
4. Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.