1. Preheat your oven to 325°F. This low temperature is key to ensuring the beef becomes tender and juicy without drying out.
2. Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. I like to use a cast-iron pot here because it holds heat beautifully and gives a great sear.
3. Season the beef chunks generously with salt and pepper. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Don’t rush this step—it’s where the deep flavor starts.
4. Remove the beef and set aside. Lower the heat to medium and add the chopped onion, carrots, and celery. Cook until softened, about 5-6 minutes. This is where your kitchen starts to smell like dinner heaven.
5. Add the minced garlic and cook for another minute until fragrant.
6. Pour in the Barolo wine and scrape the bottom of the pot with a wooden spoon to release all those tasty browned bits. Let the wine simmer and reduce by half, about 7-8 minutes.
7. Return the beef to the pot. Add the crushed tomatoes, beef broth, rosemary, thyme, and bay leaf. Give everything a good stir to combine.
8. Cover the pot with a lid and transfer it to the preheated oven. Let it braise gently for 3 to 3 1/2 hours, or until the beef is fork-tender and the sauce has thickened beautifully.
9. Once done, remove the bay leaf. Taste and adjust seasoning with salt and pepper.
10. Garnish with fresh parsley before serving. I like sprinkling a little extra parsley on top to brighten the deep flavors and add a fresh pop of color.

From my experience, this slow braise is where the magic happens. It’s worth the wait, I promise. Plus, the smell wafting through the house means you’ve got curious kids—and maybe a hungry spouse—ready to dig in.