Family Style Food

0 Heat oven to 350 (175C) degrees with the rack in the center.
1 Prep the beef: Trim the meat of excess fat and slice into 3-inch chunks. Season evenly on all sides with 2 teaspoons salt.
2 Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned on all sides, turning with a pair of tongs. Tip: To get the best sear, try not to crowd the pan. Remove the meat to a platter as you go.
3 Lower the heat to medium and add the shallot to the pot. Cook 5 minutes in the pan fat, stirring every now and then, until softened. Return the beef and all the reserved juices that have collected on the plate to the pot. Sprinkle the flour over the beef and stir to coat. Add the tomato paste, garlic, wine, 1 teaspoon salt, and black pepper, scraping the bottom of the pan with a wooden spoon to release the browned bits.
4 Bring to a simmer, then add enough broth to just cover the beef. Toss in the herb bundle. Cover the pot with a sheet of parchment or foil, then top with the pot lid.
5 Place in the oven to braise for 2 ½-3 hours. The cooking liquid will be slightly reduced and the meat should fall apart when prodded with a fork.
Cook the vegetables
6 While the beef is in the oven, put the carrots, leeks, fennel and celery in a large skillet with ¼ cup water, 1 tablespoon extra-virgin olive oil and ½ teaspoon salt. Place over high heat until the water boils. Lower heat to a simmer. Cover the pan and cook until the vegetables are fork-tender but still colorful, about 10-12 minutes. Set aside.
7 To serve: Stir the vegetables into the stew. Taste for seasoning, adding more salt and pepper as desired. Sprinkle with the parsley and ladle into bowls.