Braised Beef with Carrots

Preheat the oven to 325°F (163°C).
Pat the meat dry with paper towels and season with salt and pepper. Place the flour in a medium bowl and dredge the meat in the flour, shaking off any excess.
In a heavy large Dutch oven or ovenproof pot with a lid over medium-high heat, warm the oil. Working in batches to avoid crowding the pot, add the meat in a single layer and brown on all sides, about 10 minutes total. Transfer the meat to a large plate.
If the pot seems dry, add a little more oil. Stir in the onions, garlic, and anchovies, if using, and cook until the onions are softened and translucent, about 10 minutes.
Add the wine and stir with a wooden spoon, scraping up any browned bits on the bottom. Bring to a boil, and cook until the wine has reduced slightly, about 2 minutes.
Return the beef to the pot and add the raisins, parsley, carrots, and stock. Bring it to a simmer over medium-high heat, cover, put it in the oven, and cook until the meat is tender, about 2 hours.
Using a slotted spoon, transfer the meat and vegetables to a bowl or plate.
Reduce the sauce left in the pot over medium-high heat until it thickens slightly, about 10 minutes. Return the meat and vegetables to the pot, taste, and adjust the seasonings if necessary.
Serve immediately, garnished with chopped parsley, if desired.