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Season the beef with salt and pepper, lightly coat in flour, and sear in a hot pan with olive oil until golden on both sides. Set aside.
In the same pan, make the sofrito: Sauté the garlic, onion, and carrot over medium-low heat until soft and slightly caramelized.
Add the thyme and pour in the red wine to deglaze the pan. Scrape up all the good bits!
Stir in the tomatoes and cook for 3–4 minutes until it thickens slightly.
Return the beef to the pan. Add the broth and a splash of water if needed—just enough to cover the meat.
Simmer on low heat with the lid on for about 35–40 minutes, until the meat is tender.
Remove the meat, blend the sauce until smooth (or keep it rustic, up to you), and return everything to the pan.
Let it all cook together for another 5 minutes so the flavors come together beautifully.
Serve hot with your favorite side—I love it with air-fried sweet potatoes or just good crusty bread.