My Christmas Eve tradition that you absolutely MUST make!

Preheat the oven to 325°F.

In a bowl, toss the beef with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Heat the avocado oil in a large Dutch oven or other ovenproof pot with a lid over medium-high heat. Working in batches to not crowd the pan, cook the meat until well browned and crusted on all sides, about 3 minutes per side. If you overcrowd the pan, the meat will steam and not brown! Set the beef aside on a plate. Continue until all the meat has been browned,

Add the vinegar to the pot and use a wooden spoon or spatula to scrape up the browned bits stuck to the bottom. Stir in the onion, garlic, and shallot, reduce the heat to medium, and cook, stirring occasionally, until the onion slices are translucent, 6 to 7 minutes. Stir in the tomato paste and ketchup and stirring and scraping the bottom of the pan to prevent sticking.

Add the beef with any accumulated juices to the pan. Sprinkle with the tapioca starch and stir the beef mixture for 1 minute to toast the starch. Add the beef broth, red wine, bay leaves, thyme, oregano, remaining salt, stir to combine.

Bring the stew to a boil, cover, place in oven, and bake for 1 1/2 hours. Add the carrots and potatoes and cook until the meat is tender, about 1 hour. Discard the bay leaves. Taste and season with additional salt and pepper if needed.

Serve garnished with parsley and with crusty bread to soak up the amazing sauce!