Season the beef

• Cut the chuck roast into 1-inch cubes.
• Toss the beef with the salt, pepper, garlic powder, onion powder, herbes de Provence, flour and Worcestershire sauce until evenly coated.

Sear the beef

• Heat the oil in a large pot over high heat.
• Sear the beef on all sides until browned, working in batches.
• Remove the beef from the pot and set aside.

Cook the aromatics

• Add the onion, garlic and celery to the pot.
• Cook until softened and fragrant.

Build the gravy

• Stir in the tomato paste and beef base and cook briefly.
• Pour in the beef broth and red wine, scraping up the browned bits.
• Return the beef to the pot.

Slow cook the stew

• Add the rosemary, thyme and bay leaf.
• Cover and simmer slowly on low heat.

Add the vegetables

• Add the potatoes and carrots to the pot.
• Continue cooking until the beef is tender and the vegetables are cooked through.

Serve

• Ladle the stew into bowls and serve hot, ideally with cheesy bread.