In a large Dutch oven, brown the beef chunks over medium-high heat until they are well-seared on all sides. Remove and set aside.

In the same pot, add onions, carrots, and garlic, sautéing until softened.

Add the mushrooms and cook until browned.

Return the beef to the pot and sprinkle with thyme and bay leaves.

Pour in the red wine and beef broth; stir to combine.

Bring to a simmer, then cover and reduce heat to low. Cook for about 2 hours until the beef is tender.

Season with salt and pepper to taste before serving.