2. In a large Dutch oven, heat 1/4 cup olive oil over medium-high heat. Add the dredged beef pieces to the pan, in batches if necessary, and brown them evenly on all sides, turning with kitchen tongs, for 5 to 7 minutes per batch. Drain the beef pieces and reserve.

3. Add the vinegar, and deglaze the pan by scraping up all the brown bits. Decrease the heat to medium. Add the remaining tablespoon of oil to the pan, and saute the onions for 12 to 15 minutes, stirring occasionally until nicely browned. Add the sliced carrot, and saute for 3 minutes or until slightly tender. Add the reserved beef, beef stock, wine, tomato paste, garlic, bay leaf, parsley and sage.

4. Cover the casserole and simmer over low heat, covered, for 1 1/2 to 1 3/4 hours, stirring occasionally, or until the meat is almost tender.

5. Add the baby carrots, and simmer for about 15 minutes or until the carrots and meat are fork-tender. Add the pearl onions, and cook for 3 more minutes or until just cooked through. Remove the bay leaf. Season with salt and pepper. Add 1 tablespoon parsley, and mix to combine.

6. Garnish with remaining parsley, and serve immediately.

This dish can be made up to two days ahead, cooled, covered and refrigerated. Reheat, taste for seasoning and serve.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)