Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef chuck in batches, searing until browned, about 4–5 minutes per side. Transfer to a plate and set aside.

Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for about 3–4 minutes until onion is translucent and fragrant, scraping up browned bits.

Add Tomato Paste: Stir in tomato paste, cooking for an additional minute until caramelized and deepened in color.

Deglaze the Pot: Pour in a splash of beef broth, scraping the bottom to lift browned bits. Bubble for about 1 minute.

Return Beef to Pot: Place the browned beef back into the pot with remaining beef broth. Stir to combine.

Incorporate Vegetables: Add chopped carrots, potatoes, parsnips, and celery; stir to mix.

Season the Stew: Sprinkle in thyme, rosemary, bay leaf, salt, and pepper. Stir well to mix spices.

Simmer and Cook: Bring to a boil, reduce heat to low, cover, and simmer for about 2 hours.

Adjust Seasoning: After 2 hours, taste and adjust seasoning if needed, removing the bay leaf before serving.

Garnish and Serve: Ladle stew into bowls, garnish with parsley, and serve hot with bread or rice.