Heat a large pot over medium-high heat and add a splash of olive oil. Brown the beef chuck cubes in batches for about 5-7 minutes until nicely seared on all sides.

In the same pot, add a bit more olive oil, then add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.

Stir in a tablespoon of tomato paste into the sautéed onion and garlic. Cook for an additional minute, stirring constantly.

Pour in a splash of beef broth while scraping the bottom of the pot to lift any browned bits. Cook this mixture for a minute to reduce.

Add the browned beef back and the remaining beef broth. Stir well and bring to a gentle boil over medium heat.

Once boiling, stir in chopped carrots, diced potatoes, parsnips, and celery. Ensure they are distributed evenly.

Sprinkle in dried thyme, rosemary, bay leaf, salt, and pepper to taste. Stir well to incorporate the seasonings.

Reduce heat to low, cover the pot, and let stew simmer for about 2 hours, stirring occasionally.

After 2 hours, taste and adjust seasoning with additional salt and pepper if necessary. Remove the bay leaf before serving.

Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot, perhaps with crusty bread.