Start by patting the boneless beef shoulder or chuck dry with paper towels, ensuring it's moisture-free for better searing. Season with kosher salt and freshly ground black pepper.

In a large Dutch oven, heat 2 tablespoons of olive oil over high heat until it shimmers. Add the beef in batches and sear each piece until a deep brown crust forms.

Lower the heat and add another tablespoon of olive oil. Toss in the sliced onions and cook until they soften and turn golden brown.

Sprinkle 2 tablespoons of all-purpose flour over the cooked onions, stirring continuously. Cook until the flour has thickened and lightly browned.

Pour 1 cup of red Burgundy wine into the pot, scraping the bottom to release any browned bits. Bring the mixture to a boil.

Return the seared beef and its juices to the pot. Add the cut carrots, minced garlic, and bouquet garni. Pour in enough water to cover the ingredients.

Bring to a boil over medium-high heat, then reduce to medium-low. Cover and let simmer uncovered for 2 to 2.5 hours until the beef is fork-tender.

Once the beef is tender, discard the bouquet garni and taste the stew to adjust seasoning. Garnish with chopped parsley and serve hot.