Open the bottle of red wine and pour the chef a glass. (after all the wine should be allowed to breathe, right?)
In a baggie, place the beef cubes, 1 tablespoons of flour (reserve the other 2 tablespoons of flour for the roux) and salt and pepper. Seal the baggie and hake to coat. Shake off excess flour and set aside.
Heat the olive oil in a large sauté pan over a high flame. When the oil is hot, add the cubed beef and cook until evenly browned on all sides, turning as needed. You may need to do this in batches so that meat has room to brown.
Remove the beef to a plate.
Add the onion, carrot, celery, garlic, and parsley (save some of the parsley for a garnish) and season along the way with additional salt and of pepper. Cook 8-10 minutes, or until the vegetables are tender. (Italian cooking is about depth of flavor and seasoning along the way)
Check to make sure you have about 2 tablespoons of oil at the bottom of the pan. If not, add a little. Stir in 2 tablespoons of flour and cook for about 6-7 minutes for a medium roux.
Add the wine and scrape up any bits that cling to the bottom of the pan; cook until the alcohol evaporates, and the wine reduces for about 5 minutes.
Then, add the beef broth, tomato sauce and bay leaf and bring to a gentle simmer.
Return the beef back to the pan and cover with a tight-fitting lid and let this dish gently simmer. Season with salt and pepper to taste.