Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the beef pieces in batches, browning them on all sides. Remove and set aside.

In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes, stirring occasionally.

Add the minced garlic and cook for an additional minute, until fragrant.

Return the browned beef to the pot and stir in the tomato paste, coating the meat thoroughly. Cook for 1-2 minutes to enhance the flavors.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 3-4 minutes, allowing the alcohol to evaporate.

Add the crushed tomatoes, beef broth, dried oregano, dried thyme, bay leaf, salt, and black pepper. Stir well to combine all ingredients.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2 to 3 hours, stirring occasionally, until the beef is fork-tender.

Once cooked, remove the bay leaf and adjust seasoning if needed. Shred the beef lightly in the sauce for a rustic texture.

Serve hot over your choice of pasta or polenta, garnished with fresh parsley and grated Parmesan cheese.