In a large pot, add a splash of olive oil and heat over medium-high heat until it shimmers, about 2–3 minutes.

Carefully add the beef chuck cubes to the pot in batches, browning each piece on all sides for about 3–4 minutes.

In the same pot, toss in the chopped onion and minced garlic. Sauté for about 3–4 minutes until the onion is translucent.

Stir in the tomato paste and cook for 1 minute, letting it caramelize slightly.

Pour a splash of beef broth into the pot to deglaze it, scraping up the browned bits.

Return the browned beef to the pot along with the remaining beef broth and stir well to combine.

Next, add the chopped carrots, potatoes, parsnips, and celery. Mix them in evenly.

Sprinkle in the dried thyme, rosemary, bay leaf, salt, and pepper, stirring to combine.

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

After simmering, taste and adjust seasoning if needed, removing the bay leaf before serving.