Take the beef of our the refrigerator about 30 minutes before cooking.  Rub it with salt, pepper, and the Italian seasoning.

Preheat oven to 300 degrees Fahrenheit.

Heat the stove to medium heat. Add a tablespoon of oil to a large pot. Add the beef and cook on each side for several minutes. Remove the beef from the pot and set aside.

Add an additional tablespoon of oil to the pot. Turn the heat down to low-medium. Add the quartered onions. Cook for about 2 minutes or until they begin to caramelize. Remove the onions from the pot and set aside.

Add the carrots to the pot. Cook for about 2 minutes. Remove the carrots from the pot and set aside.

Using a wooden spoon, stir the flour into the pot. Cook for about a minute to get rid of the raw flour taste.

Add the beef stock and chicken stock and stir for about 2 minutes using a whisk.

Stir in the tomato paste until well incorporated.

Turn off the stove top heat. Add the wine.

Return the onions, carrots, and beef back to the pot. Add the potatoes. Sprinkle with the parsley.

Cover the dish with foil and bake in the preheated oven for about 4-1/2 hours, or until fork tender.

Skim the fat off the top.