Creating this dish is an opportunity to enjoy the process as much as the final result. Here’s how you can make it:

1. Preheat your oven to 325°F (160°C).
2. In a large ovenproof pot, heat the olive oil over medium heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.
3. In the same pot, add the onions and garlic, sautéing until the onions become translucent, about 5 minutes.
4. Add the carrots, bell pepper, and mushrooms, cooking for another 5 minutes until they begin to soften.
5. Stir in the tomato paste, coating the vegetables well, and cook for another minute.
6. Return the beef to the pot, then pour in the beef broth and red wine. Add the thyme, rosemary, salt, and pepper, stirring to combine.
7. Bring the mixture to a gentle simmer, then cover the pot and transfer it to the oven.
8. Bake for 1.5 to 2 hours, or until the beef is tender and the flavors have melded beautifully.
9. Garnish with fresh parsley before serving.

Remember, cooking is about enjoying the journey. As you prepare this casserole, take a moment to appreciate the aromas and colors, much like we did in my grandmother’s kitchen.