Start by chopping the beef chuck roast into bite-sized cubes and seasoning it with salt and pepper. Dice the onions, carrots, and potatoes into uniform pieces for even cooking. Mince the garlic and gather your bay leaves, tomato paste, and red wine.

In a large pot or Dutch oven, heat two tablespoons of oil over medium-high heat. Once hot, add the seasoned beef chunks and brown them for about 5-7 minutes.

Lower the heat to medium and add the diced onions, cooking for 3-4 minutes until they become translucent. Stir in the minced garlic and cook for an additional minute.

Add the chopped carrots and potatoes, then mix in the tomato paste, cooking for about 2 minutes.

Pour in the vegetable broth and red wine, stirring to combine all ingredients. Bring to a boil, then reduce to low and add bay leaves. Cover and simmer for about 45 minutes.

After 45 minutes, taste the stew and adjust seasoning as needed. Stir in chopped parsley before serving.