Begin by patting the boneless beef shoulder dry with paper towels. Season generously with kosher salt and freshly ground black pepper.

In a Dutch oven, heat half of the olive oil over high heat until shimmering. Add the beef in batches and sear for 4-5 minutes on each side until browned. Remove and set aside.

Reduce heat to medium-high. Add remaining olive oil, then the sliced onions. Cook for about 10 minutes until softened and golden.

Sprinkle the all-purpose flour over the onions, stirring continuously for 4-5 minutes.

Pour in the red burgundy wine, scraping up any browned bits. Bring to a boil.

Return seared beef to the pot along with carrot pieces, minced garlic, bouquet garni, and 1.5 cups of water. If using demi-glace, stir it in.

Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 2 to 2.5 hours, stirring occasionally.

Remove bouquet garni and discard. Taste and adjust seasoning with additional salt if necessary.