Season the beef

• Cube the chuck roast and place it in a bowl.
• Drizzle with olive oil and season with salt, black pepper, paprika, onion powder and garlic powder.
• Add the flour and mix well until every piece is coated.

Brown the beef

• Heat oil in a pot and brown the beef in batches to give it color.
• Set the browned beef aside.

Sauté the aromatics

• Chop the onion and celery, then add them to the pot.
• Add the minced garlic and cook down for a little bit.
• Stir in the tomato paste.

Build the stew

• Pour in the beef stock and optionally the red wine.
• Return the beef to the pot.
• Add the bay leaves, thyme and rosemary.

Simmer the stew

• Bring the pot up to a boil, then reduce to a simmer.
• Cook, keeping an eye on it and stirring occasionally.

Add the vegetables

• Chop the baby Yukon potatoes and carrots and add them to the pot.
• Cook on low heat until everything is super tender.

Finish and serve

• Top with chopped fresh parsley.
• Serve hot, optionally with mashed potatoes.