Use a cut that benefits from time
Browning in two batches is worth the extra few minutes. Crowded beef releases liquid faster than it can evaporate, and the pan fills with steam. Let each piece sit against the pot until it releases reasonably easily, then turn it to brown another side.
Keep the cider in proportion
The cider brings a little fruit sweetness and acidity. Stock and water make up the rest of the liquid so the finished sauce does not resemble a sweet glaze. Use still, nonalcoholic apple cider rather than vinegar or a sparkling drink.
The liquid should come most of the way up the beef without completely submerging it. A tightly covered pot loses less water. Check once during cooking and add a splash of hot water if the level has fallen enough to leave the bottom dry.
Tenderness decides the finish
The suggested oven time is a starting point. Test a piece with a fork: it should yield without the springy resistance of under-braised beef. If it is still firm, replace the lid and give it more time.
Add the carrots partway through so they soften without disappearing. At the end, lift out the beef and carrots if the sauce needs reducing. That lets you concentrate the liquid while keeping the pieces intact. Taste before adding more salt, especially when using a salted stock.
