In a large pot, heat olive oil over medium-high heat. Add beef chuck cubes and sear for 4-5 minutes until browned. Remove and set aside.

Lower heat and add diced onion, sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until aromatic.

Stir in tomato paste, cook for 1 minute until caramelized. This enhances the flavor of the stew.

Pour a splash of beef broth to deglaze the pot, scraping up the browned bits. Let simmer for about 2 minutes.

Return the browned beef to the pot with the remaining beef broth. Bring to a gentle boil.

Once boiling, reduce to a low simmer and add diced carrots, potatoes, parsnips, and celery. Stir well.

Add dried thyme, dried rosemary, bay leaf, and season with salt and pepper to taste. Stir to combine.

Cover and let simmer for about 2 hours, stirring occasionally, until the beef is tender and vegetables are cooked through.

Taste and adjust seasoning before serving. Remove bay leaf, serve hot garnished with parsley.