Steps
1. In a large pot, heat olive oil over medium-high heat.
2. Season the beef with salt and pepper, then sear it on all sides until browned. Remove from the pot and set aside.
3. In the same pot, add the onions, garlic, carrot, and celery. Cook until the vegetables are softened.
4. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
5. Return the beef to the pot and add the rosemary and bay leaf.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender.
7. Remove the beef from the pot and let it rest for a few minutes before slicing.
8. Strain the cooking liquid and return it to the pot. Cook over medium heat until reduced and thickened.
9. Serve the sliced beef with the red wine sauce.