Preheat the oven to 350°F. Pat the meat dry, and cut it into chunks, removing any excess fat. Generously season with salt and freshly ground black pepper.
Heat a dutch oven with the olive oil over medium-high heat and add the beef chunks in batches. Cook on each side for about 2 minutes until browned. Remove from the pan and set aside.
Reduce the heat to medium and add the cut vegetables. Cook them for about 3-4 minutes, stirring occasionally. Deglaze the pan by adding the red wine vinegar (or substitute) while scraping the flavorful brown bits off the bottom of the pan. Stir in the tomato paste and continue cooking for another 2-3 minutes.
Add the beef back in, nestle in the sprigs of fresh rosemary (or herb of choice) and pour in the beef stock, making sure that only ¾ of the meat is covered.
Cover the pot with a lid and place on the middle rack in your oven. Bake for 90 minutes.
Makes 4-6 servings.