In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the veal in batches to avoid overcrowding the pan. Sear the meat on all sides until browned.
Remove the meat and set it aside.
In the same pot, add the chopped onions and cook until they become translucent.
Add the garlic and cook for another minute until fragrant.
Add chopped carrots, celery, and potatoes, sautéing them for about 5 minutes until they start to soften.
Return the seared veal to the pot. Stir in the tomato paste, ensuring everything is well coated.
Pour in the red wine, using it to deglaze the pot and scrape up all the flavorful bits stuck to the bottom
Allow the wine to simmer for about 5 minutes to reduce slightly.
Once the red wine is reduced, add the broth until it just covers the veal
Pop in the bay leaves and add the thyme, rosemary, salt, and pepper.
Cover, bring to a boil, and then turn the heat down to a simmer for about an hour.
Once done, add in fresh parsley as a garnish!
