Heat olive oil in a large pot over medium-high heat. Brown beef chuck cubes in batches for 4-5 minutes. Remove and set aside.

In the same pot, sauté diced onion and minced garlic for 3-4 minutes until translucent.

Stir in tomato paste and cook for 2 minutes to caramelize.

Deglaze the pot with a splash of beef broth and simmer for 1-2 minutes.

Return the browned beef to the pot, add the remaining beef broth, carrots, potatoes, parsnips, and celery. Stir to combine.

Add dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir well.

Bring to a gentle boil, then reduce to low heat and cover. Simmer for 2 hours, stirring occasionally.

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

Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or over rice.