Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add beef chuck cubes in batches, searing each side until browned, about 4–5 minutes per side. Remove beef and let it rest while preparing the next step.

In the same pot, add a chopped onion and 3 minced garlic cloves. Sauté for 3–4 minutes until onions are translucent and fragrant.

Stir in 2 tablespoons of tomato paste and cook for an additional minute.

Pour in approximately 1/2 cup of beef broth to deglaze the pot, scraping up any browned bits stuck to the bottom.

Return the browned beef to the pot along with the remaining 4 cups of beef broth. Stir gently and bring to a boil, then reduce the heat to low.

Add 3 diced carrots, 2 chopped Yukon Gold potatoes, 2 parsnips, and 2 chopped celery stalks.

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

Bring the stew back to a boil before reducing the heat to low. Cover and let it simmer for about 2 hours, or until the beef is fork-tender.

Taste the stew and adjust seasoning as necessary. Remove the bay leaf before serving.

Ladle the stew into bowls and garnish with freshly chopped parsley.