Just like Mother used to make minus the potatoes.
Preheat oven to 350°F. In an ovenproof skillet brown meat in olive oil. Remove and add onion and carrots. Cook until onion softens. Add parsley and garlic and cook for 3 minutes. Return meat to pan and mix veggies with meat. Stir in bay leaf, thyme and nutmeg. Add wine and bring to boil, stirring 4 minutes. Stir in tomatoes and stock. Season with salt and pepper. Cover and bake 1 1/2 hours. Remove and add red pepper and cook uncovered for 30 minutes or until beef is tender.