Heat olive oil in a large, heavy bottomed Dutch oven or pot over medium high heat until shimmering.

Add the ground beef to the hot pot. Break it up with a spoon and sear until deeply browned and a rich fond develops on the bottom of the pot. Do not overcrowd the pan; work in batches if necessary. Remove beef with a slotted spoon and set aside.

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Scrape up any browned bits from the bottom of the pot.

Add the minced garlic and cook for 1 minute more until fragrant.

Return the seared ground beef to the pot. Sprinkle the 2 tablespoons of flour evenly over the meat and vegetables. Stir well to coat everything. Cook for 1-2 minutes, stirring constantly, to toast the flour and begin forming a roux. This is the critical Singer Method step.

Pour in the red wine, scraping the bottom of the pot vigorously to deglaze and incorporate all the flavorful fond. Let the wine bubble and reduce by half, about 3-4 minutes.

Add the beef broth, Worcestershire sauce, dried thyme, and smoked paprika. Stir to combine.

Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it braise gently for at least 30 minutes, or until the sauce has thickened and the flavors have melded beautifully.

While the beef is braising, prepare the mushrooms. In a separate skillet, melt the butter over medium high heat. Add the sliced mushrooms and cook, undisturbed for the first few minutes, until they are deeply browned and caramelized. Season with a pinch of salt and pepper.

Stir the caramelized mushrooms into the braised beef mixture during the last 5 minutes of cooking.

Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Serve hot, garnished with fresh chopped parsley. This dish is excellent served over mashed potatoes, egg noodles, or crusty bread.