In a large pot, heat olive oil over medium-high heat. Brown the cubed beef chuck in batches for 6-8 minutes. Remove and set aside.

Lower the heat to medium, add diced onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent.

Stir in tomato paste and cook for an additional minute to caramelize.

Deglaze the pot with 1/2 cup beef broth, scraping up browned bits with a wooden spoon.

Return the browned beef to the pot and add the remaining beef broth. Bring to a boil.

Stir in chopped carrots, potatoes, parsnips, and celery. Combine well.

Season with dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir gently.

Reduce heat to low, cover, and let simmer for about 2 hours until beef is fork-tender.

After 2 hours, remove bay leaf and adjust seasoning as needed.

Ladle into bowls, garnish with fresh parsley, and serve warm.