In a large pot, heat olive oil over medium-high heat. Add beef chuck cubes in batches, sear for 4-5 minutes until browned, then remove.

Add diced onion to the pot and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 1 more minute.

Stir in tomato paste and cook for about 1 minute until it darkens slightly.

Deglaze the pot by pouring in a splash of beef broth and scraping the browned bits.

Return the seared beef to the pot with remaining beef broth and bring to a gentle boil.

Add sliced carrots, diced potatoes, parsnips, and celery, stirring to combine.

Season with dried thyme, dried rosemary, and bay leaf; adjust salt and pepper.

Cover and let simmer on low for about 2 hours, stirring occasionally.

Taste and adjust seasoning, remove bay leaf before serving.

Serve hot, garnished with fresh parsley, alongside crusty bread or rice.