Preheat a large Dutch oven on medium high heat. Preheat oven to 300°F

Peel onions and slice in half.

Drizzle Dutch oven with olive oil and place onions cut side down. Cook until bottom browns and begins to caramelize. Flip onions and cook until other side browns. Remove from pan and reserve.

If needed, drizzle more olive oil. Place meat in pan, searing on each side. Sprinkle with salt and pepper as you turn.

Once all sides have been seared, turn heat off. Return onions to pot and cover meat halfway with red wine, about half a bottle.

Add in fresh herbs (I like to use rosemary), garlic cloves, and dried herbs if you like. Cover and place in oven.

In the meantime, prepare your carrots and potatoes. If they're well washed, its not necessary to peel them. The peels contain a lot of nutrients. Slice carrots and potatoes into bite sized chunks.

Cook for 2 hours, or until your house starts to smell wonderful. Remove from oven, add carrots and potatoes, cover, and return to the oven for an hour, or until veggies are fork tender.