Preheat the oven to 350ºF.
Prepare the ribeye by cutting off the excess fat and then dicing it into small cubes. Reserve the fat.
Sauté the excess fat in a large ovenproof saucepan over medium heat. Remove the fat, leaving only the grease.
Dredge the ribeye cubes in flour then brown them in the saucepan that contains the fat drippings. Remove the steak and set aside.
In the same saucepan, combine the vegetables and garlic and simmer over medium-low heat until the vegetables begin to soften.
Stir in the herbs and tomato paste, cooking until the tomato paste coats the mixture. Then stir in 1 Tablespoon of flour.
De-glaze the saucepan by adding the wine and beef broth and stirring until a smooth sauce forms. Season with salt and pepper.
Cover the saucepan, transfer it to the oven and allow it to cook for 20 minutes.
Remove the saucepan from the oven, add the reserved steak and then return it to the oven for an additional 15 minutes.
Serve the beef bourguignon over buttered parsley noodles (recipe below).