Prepare the Beef
Pat the beef dry with paper towels to remove moisture for a better sear. Season all sides generously with salt and pepper. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When the oil shimmers, add the beef in batches and sear each side for about 2–3 minutes until deeply browned. Avoid overcrowding the pot so the meat browns evenly. Once seared, transfer the beef to a plate and set aside.

Sauté Aromatics
Lower the heat to medium and add a bit more olive oil if the pot looks dry. Add the diced onion, carrots, and celery. Sauté for about 5–6 minutes, stirring occasionally, until the onions become soft and translucent. Add the minced garlic and cook for another 30–60 seconds until fragrant. Stir in the tomato paste and cook for one more minute, allowing it to caramelize slightly for a deeper flavor.

Build the Sauce
Pour in the beef broth, scraping up any browned bits stuck to the bottom of the pot — this step adds incredible depth to the sauce. Stir in the soy sauce, balsamic vinegar (if using), thyme, rosemary, oregano, and bay leaves. Mix well to combine. The mixture should start to release a rich, savory aroma as the herbs and garlic infuse the broth.

Return the Beef to the Pot
Place the seared beef chunks back into the pot, nestling them into the sauce so they are mostly submerged. Bring the liquid to a gentle simmer. Once you see small bubbles forming, reduce the heat to low and cover the pot with a tight-fitting lid to begin the slow braising process.

Braise Slowly
Allow the beef to cook slowly for about 2½ to 3 hours. Check every 45 minutes to stir gently and ensure the meat isn’t sticking to the bottom. During this time, the beef’s connective tissue will break down, transforming it into fork-tender pieces bathed in a rich, flavorful sauce. If you prefer oven-braising, transfer the covered pot to a preheated oven at 325°F (160°C) and cook for the same duration.

Adjust Seasoning
Once the beef is tender enough to shred easily with a fork, uncover the pot and taste the sauce. Adjust the salt and pepper to your liking. If the sauce is too thin, continue simmering uncovered for 15–20 minutes to allow it to reduce and thicken naturally. For an ultra-smooth sauce, remove the beef and strain or blend the liquid before returning it to the pot.

Serve and Garnish
Transfer the beef to a serving platter or bowl and spoon the rich garlic herb sauce over the top. Garnish with freshly chopped parsley for a pop of color and freshness. Serve with mashed potatoes, buttered noodles, or roasted vegetables to soak up the flavorful sauce. The beef should be tender enough to pull apart effortlessly with a fork, with each bite bursting with savory, herb-infused goodness.