Dice 2 pounds of beef chuck into bite-sized pieces and pat dry. Peel 12 pearl onions, chop 2 large carrots, and mince 4 cloves of garlic.

In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches for about 5 minutes each.

Sauté pearl onions and carrots for 5-7 minutes until the onions are translucent. Add minced garlic and cook for 1 minute.

Return the beef to the pot, sprinkle 2 tablespoons of flour if desired, and cook for 2 minutes.

Pour in 2 cups of red wine, 2 cups of beef broth, 2 sprigs of thyme, and 2 bay leaves. Bring to a boil, then simmer on low.

Let simmer for 2 to 3 hours until beef is fork-tender, stirring occasionally.

Remove bay leaves, adjust seasoning, and serve warm.