Steps
1. Preheat the oven to 325°F (163°C).
2. Season the beef with salt and pepper.
3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. Brown the beef on all sides until a deep golden crust forms.
5. Remove the beef from the pot and set aside.
6. In the same pot, add the sliced onion and minced garlic. Sauté until fragrant.
7. Add diced carrots and celery to the pot, sauté for another 3-4 minutes.
8. Stir in tomato paste and cook for 1 minute.
9. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
10. Return the beef to the pot and bring the liquid to a simmer.
11. Cover the pot and transfer it to the preheated oven.
12. Let the beef braise in the oven for about 2-3 hours, until it becomes tender and easily shreds.
13. Once cooked, remove the pot from the oven and let the beef rest for a few minutes.
14. Shred the beef using two forks.
15. Serve the red wine braised beef with the sauce, garnished with fresh parsley.
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