Preheat your large Dutch oven over medium-high heat. Sear the beef chuck until browned on all sides, about 5-7 minutes.

Remove the beef and set aside. In the same pot, add the onions, carrots, mushrooms, and garlic. Cook until softened, about 5-7 minutes.

Deglaze the pot with the red wine, scraping up the brown bits from the bottom. Then, add the beef broth, thyme, and bay leaves.

Return the beef to the pot and bring to a boil. Reduce the heat and let it simmer for about 2-3 hours, or until the beef is tender.