Heat the oil in a large dutch oven over medium heat. Add beef, in a few separate batches, and cook until nicely golden brown, about 10 minutes. Set aside on a plate.

In that same preheated pot add in your onions, carrots, celery, and sauté stirring occasionally, 4-5 minutes.

Stir in your garlic, rosemary, and tomato paste.

Return the beef back into the pot, then add in potatoes, mushrooms, and bay leaves.

Pour in the wine and broth.

Cover your pot and simmer, over low heat, until beef and potatoes are very tender, about 40 minutes or so. Remove bay leaves.

Garnish with freshly chopped parsley and serve warm.

Enjoy!