Prep the vegetables and pat them dry. Peel the carrots and potatoes if desired, or leave the potato skins on for extra texture.

Heat the olive oil in a large 5–6 quart Dutch oven or high-sided skillet over medium-high heat. Season the beef with salt and black pepper. Working in batches so you don’t crowd the pan, brown the beef on all sides. Transfer to a bowl and set aside.

Add the mushrooms, onion, and celery to the same pan. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the mushrooms start to brown. Add the garlic and cook for 30–60 seconds, just until fragrant.

Add 1 cup of beef stock and the red wine. Scrape up the browned bits from the bottom of the pan with a wooden spoon, then simmer until the liquid has reduced by about half.

Return the beef to the pan. Add 2 cups of beef stock and the bay leaf. Reduce the heat to medium-low, cover, and simmer for 1–1½ hours, stirring occasionally, until the beef is tender.

Add the carrots, potatoes, thyme, oregano, and rosemary. Stir to combine, adding additional beef stock as needed to reach your preferred consistency.

Simmer uncovered for 20–25 minutes, or until the potatoes and carrots are tender but still hold their shape.

Remove the bay leaf and taste for seasoning. Add additional salt and black pepper as needed, then serve hot.