Deeply browned beef chuck simmers low and slow with onion, carrots, celery, and garlic, all built on a rich tomato paste base and a red wine reduction that gets scraped straight up from the bottom of the pot. Beef stock and diced tomatoes turn into a thick, glossy braising liquid infused with fresh thyme and bay leaf, while halved baby potatoes soak up all that flavor as they turn fork-tender alongside the meat. Hours in a low oven mean the beef shreds apart with barely any pressure, landing in bowls with a sauce that coats the back of a spoon. A scatter of fresh parsley at the end brightens the whole thing up before serving. This is the kind of deeply savory, slow-braised dinner that keeps you warm from the inside out, and it's a solid, comforting choice for a gluten free table. Just ladle it up hot and let the potatoes soak in all that braising liquid.
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Preheat the oven to 325°F (165°C). Pat the beef cubes dry with paper towels, then season all over with the salt and pepper. Toss the seasoned beef in the flour until lightly coated, shaking off any excess.
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate. Do not rush this step — a good sear builds the fond that flavors the whole casserole.
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