Divide chuck beef into 4 chunks.
Heavily salt the exterior of the chunks and let dry brine in the fridge for about 3 hours. (Optional but recommended)
Preheat the oven to 135 C.
Roughly dice shallot and carrot.
Set a dutch oven over medium high heat and add oil. Once hot, add the beef and sear on all sides until nicely browned. Remove the beef from the dutch oven.
Add shallot, carrot and a big pinch of salt to the dutch oven and sauté for about 10 min or until nicely browned.
Add tomato paste and sauté for about 1 min.
Pour in the wine and deglaze the pan. Let cook for 2 min to slightly reduce the wine.
Add the beef to the dutch oven and add enough stock so it almost covers the beef. Also add the bay leaves.
Bring to a simmer, cover with a lid and place the dutch oven in the preheated oven. Let the beef braise for about 4 hours or until fork tender.
Remove beef from the dutch oven.
Strain the cooking liquid.
Set the dutch oven over medium heat and add the liquid back. Bring to a simmer and let slowly reduce while stirring constantly for about 25 min
Add the beef back to the dutch oven to heat it up again.
Serve the braised beef on some mashed potato and pour some of the sauce on top. I really recommend adding some redcurrant jelly as well, for some freshness.
