Preheat your oven to 300ºF. Start by drying the meat pieces very well and seasoning heavily with salt and pepper. Heat up a dutch oven and add 2 tbsp olive oil (you can also use beef tallow or bacon fat if you prefer). Sear the meat on all sides until browned and then remove from the pan. Repeat in batches until all of the meat is browned, adding oil as needed.
Add the diced onions, carrots, celery (this is known as a mirepoix) and minced garlic to the dutch oven. Saute 3 minutes. After, add the tomato paste and saute for 10 minutes until everything is softened and lightly caramelized. Add in the butter and melt, then add the flour and stir. Season more with salt and pepper, and add the fresh sage and rosemary. Saute for 2 more minutes.
Add the beef bouillon paste and red wine to the dutch oven, deglazing the bottom of the pan. Then, add the browned meat back into the pan with the bay leaves and cover in stock.
Bring to a simmer then cover and place in the oven at 300ºF for at least 2.5 hours. After that time, check the meat (it should be falling apart). If the meat is not soft enough, place the pot back into the oven. When it is done, keep on low heat until you're ready to eat, adjust the seasoning as preferred, then serve. Enjoy!
