Preheat your oven to 350 degrees f.

Rub the meat with sea salt, pepper, and oregano until its nicely coated.

Heat 1 tablespoon of oil in a large oven-safe dutch oven, over medium heat. Add the meat in 2 separate batches, and brown it on all sides. Set aside.

Add the remaining oil and sauté the onion and carrots for 3-4 minutes.

Stir in garlic and tomato paste, together with the flour.

Add in the red wine and deglaze the pan.

Pour in the bone broth and allow it to bubble and simmer; stir continuously to create the sauce.

Return the meat back to the pot, into the sauce, then add in the mushrooms.

Add in the bay leaves and thyme.

Cover the pot with a tight lid and cook in your preheated oven for 1 1/2 to 2 hours, stirring every 30 minutes, to avoid the sauce from burning onto the base of the pan.

Remove bay leaves and thyme before serving.

Ladle into bowls and enjoy while hot.

Enjoy!