Generously season beef on all sides with salt and pepper; cover with flour. Let sit at room temperature for at least 30 minutes before cooking.
Heat oil in a large Dutch oven over medium-high heat. Once shimmering, add beef a few pieces at a time, shaking off excess flour. Let beef brown on one side before turning (about 5 minutes) then turn and brown on remaining sides. Remove to a clean plate and repeat with remaining pieces.
Add vegetables to pot and season with salt and pepper. Cook until starting to brown, add thyme, bay leaves, cloves and wine. Scrape up any browned bits that have stuck to the bottom of the pot then return beef and all juices plus the stock and bring to a boil.
Reduce heat to a low simmer, and cook until beef is tender, about 2 hours. Taste and add more salt and pepper if necessary. Serve with steamed rice, mashed potatoes, or polenta.