In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the cubed beef chuck in batches, ensuring not to overcrowd the pot, and sear for about 4-5 minutes until browned on all sides. Transfer the beef to a plate and set aside.

In the same pot, reduce the heat to medium and add another tablespoon of olive oil if needed. Stir in 1 diced onion and 2 minced garlic cloves, cooking for 3-4 minutes until the onions are translucent.

Stir in 2 tablespoons of tomato paste, cooking for about 1 minute to allow the paste to caramelize slightly.

Pour in approximately 1/4 cup of beef broth and scrape up the browned bits from the bottom of the pot.

Return the browned beef to the pot along with any juices that have accumulated, and pour in the remaining beef broth.

Toss in 3 diced carrots, 2 diced potatoes, 1 chopped parsnip, and 1 cup of sliced celery. Stir the vibrant vegetables into the stew.

Sprinkle in a teaspoon of dried thyme, a teaspoon of dried rosemary, 1 bay leaf, along with salt and pepper to taste.

Bring the mixture to a boil over high heat, then reduce to low, cover, and let simmer gently for 2 hours.

Taste and adjust the seasoning with additional salt and pepper as needed, and remove the bay leaf before serving.

Serve the stew hot, ladling it into bowls and garnishing each with fresh parsley.