Thoroughly dry the surface of the beef with paper towels. Trim off any excess fat or silverskin. Cut into 1 ½-inch thick cubes, then season with salt and pepper.

Set the oven rack to the lower third position. Heat to 350ºF (177ºC). Heat a large dutch oven over medium-high heat. Add the olive oil. Once hot, add the beef in a single layer and work in two batches. Sear the meat until browned, about 1 to 2 minutes per side. Transfer to a clean plate. Repeat with remaining beef.

Turn the heat down to medium and add the carrots, celery, and onions. Saute until the onions are lightly browned and tender, 5 minutes. Add the thyme and bay leaf and saute for 30 seconds. Add the garlic, and saute for 30 seconds.

Add the balsamic vinegar. Stir, scraping the bottom of the pan to release any browned bits. Cook until most of the liquid has evaporated, about 1 minute.

Add the tomato paste, stir and cook for 30 seconds. Sprinkle in the flour, stir and cook for 1 minute. Slowly stir in the beef stock, scraping down the bottom of the pan. Add the wine and soy sauce, and stir to combine. Add the browned beef and potatoes.

Bring the liquid to a rapid simmer over medium-high heat for 5 minutes, and turn off the heat. Cover and carefully transfer the pot to the oven. Cook until the meat is tender and the vegetables are easily pierced with a fork, about 75 to 90 minutes. Taste and season with salt and pepper as desired. For a thicker sauce, stir and cook over medium-high heat for about 5 to 10 minutes.

Garnish with chopped parsley.