1. Pat the beef dry, then season with salt and black pepper. Toss the beef with flour until lightly coated.

2. Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear the beef in batches until browned on all sides, then transfer to a plate.

3. Add the onion to the same pot and cook until softened and lightly golden. Stir in the garlic and tomato paste, then cook for 1 minute.

4. Pour in the beef broth, scraping up the browned bits from the bottom of the pot. Stir in Worcestershire sauce, soy sauce, brown sugar, carrots, thyme, and bay leaf.

5. Return the beef and any juices to the pot. Bring to a gentle simmer, cover, and cook on low for 2 1/2 to 3 hours, or until the beef is fork-tender.

6. Remove the bay leaf and thyme stems. Stir in the butter until the sauce is glossy. Simmer uncovered for a few minutes if you want a thicker sauce.

7. Sprinkle with fresh parsley and serve warm over mashed potatoes, rice, noodles, or roasted vegetables.