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Heat the olive oil in a deep heavy-based pan with a lid over medium–high heat.
Add the onion, carrot, celery and garlic. Cook, stirring, for 3–5 minutes until softened.
Turn the heat to high, add the beef chuck steak and cook, stirring, for 2–3 minutes until the meat is sealed all over.
Add the red wine, tomato paste, passata, beef stock, salt, pepper, thyme and bay leaves. Stir to combine and bring to a gentle simmer.
Cover, reduce the heat to the lowest setting, and cook for 2½ hours or until the beef is tender enough to be easily shredded with two forks (see note 1).
Shred the beef with two forks and serve with your favourite pasta and some grated parmesan.