Heat a large pot over medium-high heat and drizzle in olive oil. Once hot, add beef chuck cubes in batches, searing until deep brown crust forms, about 4–5 minutes per batch. Remove and set aside.

In the same pot, add more olive oil if needed, and toss in chopped onions and minced garlic. Sauté for 3–4 minutes until onions are translucent.

Stir in tomato paste, cooking for an additional minute to caramelize slightly.

Pour in 2 cups of beef broth to deglaze the pot, scraping up any browned bits. Stir well.

Return the browned beef to the pot, along with the remaining beef broth. Bring it to a gentle boil.

Once boiling, add diced carrots, potatoes, parsnips, and chopped celery. Stir to combine.

Sprinkle in dried thyme, rosemary, salt, and pepper to taste. Add bay leaf and stir well.

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

After simmering, taste and adjust seasoning as necessary. Remove bay leaf before serving.

Ladle into bowls and sprinkle with fresh parsley. Serve hot with crusty bread or mashed potatoes.