Trim excess fat from the chuck and cut into roughly 1-inch cubes so the total weight equals about 6 pounds. Pat the cubes dry with paper towels. Place beef in a large bowl, sprinkle with kosher salt, black pepper and garlic powder, then pour 1 cup soy sauce and 3 tbsp Worcestershire sauce over the meat. Toss to coat evenly. Cover and refrigerate at least 30 minutes and up to 4 hours to marinate.

Sear the beef

Heat a large heavy-bottomed Dutch oven or braising pot over medium-high heat and add 3 tbsp olive oil. Working in batches to avoid crowding, sear the beef cubes until a deep brown crust forms, about 2–3 minutes per side. Transfer seared beef to a plate and repeat until all beef is browned. Do not cook through — just develop color. Reserve rendered juices in the pot.

Sauce Base

Sweat aromatics

Lower heat to medium. If pot is dry, add 1 tbsp olive oil. Add chopped onions, carrots and celery and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Build the sauce

Stir in 6 tbsp tomato paste and cook 2–3 minutes to caramelize slightly. Sprinkle 4 tbsp flour over the vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste. Slowly deglaze the pot with 2 cups red wine, scraping up browned bits from the bottom. Let the wine reduce by half, about 4–6 minutes.

Combine liquids and seasonings

Return the seared beef and any accumulated juices to the pot. Add 10 cups beef stock and 2 cups tomato sauce or crushed tomatoes (if using). Stir in 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 2 tbsp additional soy sauce, bay leaves, thyme sprigs and rosemary. Bring the pot to a simmer.

Braise gently

Cover partially with a lid (leave a small gap for steam) and reduce heat to low so the liquid maintains a gentle simmer — you should see only occasional bubbles. Braise on the stovetop or in a preheated 325°F (163°C) oven for 2 to 2½ hours, stirring once every 30–40 minutes, until beef is fork-tender and sauce has developed deep flavor. If using stovetop, check liquid level and add up to 1 cup water or stock if it reduces too aggressively.

Finishing & Thickening

Remove aromatics

When beef is tender, fish out and discard bay leaves, thyme stems and the rosemary sprig. Taste the sauce and adjust seasoning with salt and freshly ground pepper as needed.

Thicken sauce

If you prefer a thicker, glossy sauce, melt 4 tbsp butter in a small saucepan or bowl and whisk 3 tbsp cornstarch into 6 tbsp cold water to make a slurry. Bring braise to a gentle simmer and slowly whisk in the cornstarch slurry. Continue to simmer 2–4 minutes until the sauce thickens and becomes glossy. If sauce becomes too thick, thin with a few tablespoons of stock.

Finish and rest

Stir in chopped fresh parsley and 1–2 tbsp of butter for richness. Let the dish rest off heat for 10 minutes; the sauce will settle and thicken slightly. Taste and correct seasoning before serving.

Serve

Serve the saucy beef hot over mashed potatoes, buttered noodles, rice, or polenta. Garnish with additional parsley and freshly ground black pepper if desired.