Cut the beef chuck roast into large chunks and roughly chop the yellow onions and carrots.

Heat the sunflower oil in the large saucepan over medium-high heat. Sear the beef chuck roast for a few minutes until browned.

Remove the browned beef chuck roast from the large saucepan. Add the yellow onions and carrots.

Cook the yellow onions and carrots for 10 minutes over medium heat. Let them lightly caramelize.

Pour in the balsamic vinegar. Scrape the bottom of the large saucepan to deglaze it.

Mix the miso paste into the beef stock until dissolved. Add the miso beef stock to the large saucepan.

Return the beef chuck roast to the large saucepan. Add the brown mushrooms and sea salt.

Bring the stew to a gentle simmer. Cook covered over medium-low heat for 120 minutes.

Add the garlic cloves to the stew. Transfer everything to the oven-safe Dutch oven with lid.

Bake covered at 180°C / 350°F for 120 minutes. If no oven-safe Dutch oven is available, continue covered on the stovetop and add a glass of water if needed.