This an attempt at a traditional recipe, with a few changes to make it quick to prepare.
Preheat the oven to 125 °C (257 °F) .
Add the beef to your dutch oven on medium-high with a generous knob of butter and give it a good sear. Season it with some salt and pepper.
Add the onion, celery, and carrots to the dutch oven. Cook until the onions soften.
Add the tomato paste, and mix it around a bit. Add the milk, and let it simmer until most of it has evaporated.
Add the plum tomatoes and red wine. Put the lid on and simmer in the oven for 3 hours, checking occasionally.