• Preheat an oven to 350 degrees F. Pat the beef very dry using a paper towel and generously season on all sides with salt and pepper.
• Sear the beef. In a large braiser or dutch oven, heat oil until over medium-high shimmering. Brown meat on all sides until deeply golden brown, 3-4 minutes per side. Transfer to a plate.
• Sauté the aromatics. Reduce heat to medium-low and add onions, leeks, and garlic. Saute until onions and leeks are just tender, about 5 minutes.
• Deglaze the pan, then braise. Add the wine and stock and bring to a simmer. Season lightly with salt and pepper. Return the meat to the pan and nestle in the carrots, thyme sprigs, and bay leaves. The meat should sit just above the liquid line. For a good braise, you don't want it fully immersed in the liquid.

  Cover and transfer to the oven for 2 1/2 hours. Remove lid and cook for another 30-45 minutes, until the beef is fork-tender.
• Rest before serving. Remove from the oven and skim off the layer of fat on top and discard. Cover and rest the beef in the juices for at least 45 minutes. Gently re-warm on the stove before serving.

Storage Instructions

• To store: Let the beef and liquid cool to room temperature and store in an airtight container for 4-6 days in the fridge.

  To freeze: Let the beef and liquid cool to room temperature and then store in a freezer-safe ziplock bag. Try to press most of the air out of the bag while sealing, this helps prevent freezer burn. Label and freeze for up to 3 months.

  To reheat: Braised beef is best reheated in a skillet or dutch oven. Add the beef and liquid to a dutch oven or skillet, adding a little extra beef broth or water as needed. Cover and simmer on low until the beef is tender and warmed through.