Start by patting the beef chuck cubes dry and season generously with salt and pepper. Set aside.

Heat olive oil in a large pot over medium-high heat. Add beef cubes in batches and sear on each side for 4-5 minutes until browned. Transfer to a plate.

In the same pot, add more olive oil if needed and sauté chopped onions, carrots, and celery for 5-7 minutes until softened.

Add minced garlic and cook for 1 minute until fragrant.

Pour in red wine and scrape the pot to release browned bits. Simmer for 5 minutes until reduced by half.

Stir in tomato paste, crushed tomatoes, and beef broth. Add fresh herbs and sugar if using. Mix well.

Return the seared beef back to the pot. Bring to a simmer, partially cover, and cook for 2-3 hours until beef is tender.

Taste and adjust seasoning. Remove bay leaves and serve hot over creamy polenta or mashed potatoes, garnished with fresh parsley.