Add 1/2 TBS salt and 1/4 TBS pepper to flour and stir. Put into a resealable bag and add beef trim. Shake to fully coat.
Heat dutch oven on medium high. Preheat oven to 350 degrees. Add 2 TBS olive oil and beef trim to dutch oven and brown. Remove from dutch oven.
Add other 2 tsp of olive oil, and add carrots, celery, onions, bay leaves and garlic. Cook until onions are getting translucent- 8-10 minutes. Deglaze with red wine, scraping the bottom of the pan to free up the frond. Cook 8 minutes or until wine is reduced by 1/3. Add beef stock, bring to a boil then simmer for 5 minutes.
Add beef trim back to mixture, cover and place in oven for 2.5-3 hours, or until beef is amazingly tender and stock has reduces. Serve with mashed potatoes and your favorite vegetable.