Sear the beef

• Heat the olive oil in a Dutch oven over high heat.
• Sear the beef chunks on all sides until deeply browned.
• Work in batches so the meat browns instead of steaming.

Soften the vegetables

• Lower the heat and add the onion, carrot and garlic.
• Cook until softened and fragrant.

Build the sauce

• Stir in the tomato paste and cook briefly.
• Pour in the red wine and scrape up the browned bits.
• Add the crushed tomatoes, beef stock, thyme, bay leaf, salt and pepper.

Simmer the ragu

• Return the beef to the pot and bring to a gentle simmer.
• Cover and cook on low heat until the meat is fork-tender.
• Stir occasionally and add a splash of stock if it reduces too much.

Finish and serve

• Remove the bay leaf and thyme sprigs.
• Taste and adjust the seasoning.
• Serve the ragu hot with pasta, polenta or bread.