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Adjust oven rack to lower middle position and preheat oven to 225°F. Pat beef dry. Heat vegetable in large Dutch oven over high heat until smoking. Add beef and cook until well browned on all sides, about 10 minutes total, reducing heat if bottom of pot begins to burn. Set beef aside. Add carrots, onion, and celery to pot and cook, stirring frequently and scraping up browned bits from bottom of pan until vegetables are well-browned and beginning to tenderize, about 8 minutes total. Return beef to pot and add chicken stock, bay leaves, and thyme. Bring to a boil, cover pot, and place in oven. Cook until beef is fork tender, but not falling apart, about 2 hours.