In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add beef chuck cubes in batches and brown for 3-4 minutes on each side. Remove beef and set aside.

With the pot still on medium heat, add diced onion and minced garlic. Sauté for about 3-4 minutes until onion is translucent.

Stir in tomato paste and cook for about 1 minute to deepen the flavor.

Pour a small splash of beef broth to deglaze the pot, scraping up browned bits.

Reintroduce the browned beef along with remaining beef broth. Bring to a gentle boil.

Add sliced carrots, diced potatoes, parsnips, and chopped celery. Stir gently.

Sprinkle in thyme, rosemary, and bay leaf. Season with salt and pepper.

Bring to a vigorous boil, then reduce heat to low. Cover and simmer for about 2 hours.

After two hours, taste and adjust seasoning. Remove bay leaf.

Serve warm in bowls, garnishing with chopped parsley.