Sear Beef Cubes:

Warm oil in a large Dutch oven set over medium-high heat. Coat beef cubes with salt and pepper, then sear each side until deep brown. Transfer beef to a plate and reserve.

Sauté Onions and Carrots:

Into the same pot, toss pearl onions and carrots. Sauté for 5 minutes until they begin to soften. Stir in garlic and tomato paste and cook an additional minute until aromatic.

Deglaze with Wine:

Add red wine to deglaze the pan, using a wooden spoon to release any browned bits from the bottom. Allow the wine to simmer for 3 minutes to reduce alcohol.

Simmer Beef Until Tender:

Put the beef back into the pot along with beef broth. Raise heat to bring to a boil, then lower to a gentle simmer. Cover and cook for 2 to 2.5 hours, until the meat is fork-tender.

Add Parsley and Serve:

Take the pot off the heat and fold in fresh parsley. Adjust salt and pepper to taste. Ladle into bowls and accompany with crusty bread.