Preheat your oven to 325°F (160°C). Gather your ingredients and make sure your Dutch oven is ready.

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear chunks of beef chuck for about 5 minutes on each side until browned, then transfer to a plate to keep warm.

In the same pot, sauté sliced onions for about 5 minutes until translucent. Add minced garlic and sauté for another minute.

Sprinkle 2 tablespoons of all-purpose flour over the onion and garlic mixture, stirring well. Cook for about 2 minutes to remove raw taste.

Gradually pour in 1 cup of red wine, scraping up any browned bits. Add in 2 cups of beef stock and bring to a gentle simmer.

Stir in 2 tablespoons of tomato paste, 1 bay leaf, and 1 teaspoon of dried thyme, along with salt and pepper. Return the browned beef to the pot.

Add in 3 sliced carrots, 1 cup of pearl onions, 8 ounces of sliced mushrooms, and 2 diced potatoes. Stir gently to coat.

Cover the Dutch oven with its lid and bake in the preheated oven for about 2 to 2.5 hours until the beef is fork-tender.

Remove from oven, discard the bay leaf, and taste for seasoning. Adjust with salt and pepper if needed.

Before serving, sprinkle with freshly chopped parsley. Serve hot with crusty bread or mashed potatoes.