Preheat oven to 350F. Place rack in the center of oven.

Pat the meat dry with an unbleached paper towel. Preheat a Dutch oven or oven-safe heavy bottomed pot over medium heat. Add the olive oil and heat until shimmering. Raise the heat to medium-high and add the beef cubes. Cook, undisturbed at first, until the beef develops a golden brown crust. Season beef with a generous pinch of kosher salt and ground black pepper. You'll know when they're ready to turn when the beef chunks release easily from the bottom. Flip the pieces over and cook until browned on all sides, around 10 to 12 minutes. Transfer the browned beef to a bowl and set aside.

Add the onion, celery, and carrots. Season with a pinch of salt and cook, stirring occasionally, until slightly softened, around 5 minutes. Add the tomato paste and stir to coat. Add the red wine to help deglaze your pot and scrape up any brown bits. Add the potatoes followed by the beef stock.

Stir until everything is well combined. Add the garlic cloves, bay leaves, and remaining fresh herbs to a square of cheese cloth. Wrap it up and tie it together with a bit of kitchen twine. Add to the pot to allow the flavors to steep during the slow cook.

Return the browned beef to the pot. Raise the heat to high and bring the liquid to a boil, seasoning with another pinch of salt and black pepper to taste. Cover the pot with a lid, transfer to the oven, and cook until the meat is fork-tender, around 1.5 hours. If the meat is still tough after 1.5 hours, return the pot to the oven and cook an additional 30 minutes, then check again.

Discard the garlic, bay leaves, and herbs. Taste the stew for seasoning and adjust with kosher salt and pepper as desired. If the stew is too thick, add some more beef broth to thin it out. If the stew is too loose, continue to simmer over a medium heat on the stove with the lid off until it thickens to your desired consistency.

Ladle the beef stew into individual serving bowls and garnish with chopped fresh parsley before enjoying.