Pat dry beef with kitchen towels and season with salt and ground black pepper. Toss the beef in all-purpose flour and shake off excess flour. Set aside.
Melt the butter in a heavy-bottom pot (or dutch oven) over medium-high heat. Add beef cubes in one even layer and allow to sear for 1 to 2 minutes on each side until nicely browned. Working in batches, if necessary. Transfer to a plate and set aside.
Heat olive oil in the pot, add onion, garlic, rosemary, thyme and bay leaves, constantly stir for 2 to 3 minutes until aromatic. Add tomato paste and diced tomatoes. Give it a quick stir.
Add dry red wine, beef broth, brown sugar and soy sauce, stir well. Then, return the beef to the pot. Turn the heat down to medium-low and simmer for 1 to 1.5 hours, or until the meat is fork-tender. Remove herbs stems and serve immediately.
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