Begin by heating a large pot or Dutch oven over medium-high heat. Add a splash of oil, then carefully place beef chunks in the pot. Sear them for about 4-5 minutes on each side until they develop a gorgeous brown crust.

Once the beef is nicely browned, remove it from the pot and set it aside. In the same pot, add onions, carrots, and minced garlic, cooking for about 5-7 minutes.

With the vegetables softened, pour in red wine (if using) to deglaze the pot. Allow the wine to simmer for about 2 minutes until slightly reduced.

Stir in the beef broth and toss in the fresh herbs. Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the pot, and let the stew simmer gently for 2-3 hours.

After the long simmer, taste the stew and adjust seasoning with salt and pepper according to your preference.