Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once shimmering, add chunks of beef chuck and sear for 4-5 minutes until browned on all sides. Remove the beef from the pot and set aside, leaving the brown bits behind.

In the same pot, lower the heat and add a diced onion and 3 minced garlic cloves. Sauté for 3-4 minutes until the onion is translucent.

Stir in a tablespoon of tomato paste and cook for an additional minute, allowing it to caramelize slightly.

Pour in a splash of beef broth and scrape up the brown bits stuck to the bottom of the pot.

Return the beef to the pot and add 4 cups of beef broth, chopped carrots, diced potatoes, parsnips, and celery. Stir well.

Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and a bay leaf. Season with salt and pepper to taste.

Bring the stew to a boil, reduce the heat to low, cover the pot, and let it simmer for 2 hours.

After simmering, taste your stew and adjust seasonings as needed. Remove the bay leaf before serving.

Ladle the hot stew into bowls and finish with fresh chopped parsley for garnish. Serve with crusty bread or over mashed potatoes.