Sear the beef first until they turn very brown, then move onto a plate
In the next two minutes, add sauté, garlic, and onion, then stir slowly for 5 minutes after adding carrots and celery.
Add other Ragu ingredients to the cookware as well as the prepared beef stock
Turn the heat up and bring it down to simmer, then to low heat until you see gentle bubbles every now and then.
Cover the pot and let it cook for a couple of hours or more, depending on how soft you want your beef to be.
Then, remove the beef to shred it with forks, and place them back in the pot for another 30 minutes. You should see the sauce thickened with a nice, shimmery color.
Give the dish a taste and add more seasoning (if needed). Turn off the stove and set it aside until serving.