This dish was a staple on Nana’s dinner table, and her ‘hidden’ ingredient remained a mystery to everyone.

Preheat your oven to 325°F (165°C).

Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.

In the same pot, add the onion and garlic, sautéing until the onion is translucent.

Add the mushrooms and carrots, cooking until the mushrooms are browned.

Stir in the tomato paste and flour, cooking for another minute.

Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.

Return the beef to the pot, and add the thyme, rosemary, salt, and pepper.

Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

Bake for 2 to 2.5 hours, or until the beef is tender and the flavors have melded together.

Remove from the oven, give it a good stir, and adjust seasoning if necessary before serving.

For a gluten-free version, you can substitute the all-purpose flour with cornstarch or a gluten-free flour blend. If you prefer a lighter stew, you can use chicken broth instead of beef broth, and add more vegetables like potatoes or parsnips. For a vegetarian twist, replace the beef with hearty vegetables like eggplant or zucchini and use vegetable broth. You can also add a splash of balsamic vinegar for a tangy depth of flavor.