Steps

• Begin by cutting the beef chuck into 1½-inch pieces. Pat the beef dry with paper towels to remove any moisture, as this will help the beef brown properly in the pot. Season the beef with salt and pepper, ensuring all sides are evenly coated.
• Heat a large Dutch oven over medium-high heat and add the olive oil. Once hot, add the beef in batches, avoiding overcrowding the pot. Allow each piece to brown on all sides, approximately 5-7 minutes. Remove browned beef and set aside.
• In the same pot, add a bit more oil if needed. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for an additional 2 minutes until fragrant.
• Sprinkle the flour over the onion and garlic mixture, stirring constantly to coat the vegetables. Cook for about 2 minutes to get rid of the raw flour taste.
• Slowly add the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer before returning the browned beef to the pot.
• Add the potatoes, carrots, bay leaves, thyme, and parsley. Stir to combine all ingredients evenly.
• Cover the stew with a lid and let it simmer on low heat for approximately 2 hours, or until the beef is tender. Stir occasionally, and adjust seasonings with salt and pepper as needed.