Preheat your oven to 325°F (160°C).

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add your seasoned beef chuck in batches and sear for 5-7 minutes per side.

Add sliced onions and cook for approximately 5 minutes until translucent. Add minced garlic and sauté for an additional minute.

Sprinkle 3 tablespoons of all-purpose flour over the onions and garlic, stirring well. Allow the mixture to cook for about 2 minutes.

Pour in 2 cups of red wine, stirring gently to scrape up any brown bits. Simmer for about 5 minutes.

Stir in 2 cups of beef stock, 1 tablespoon of tomato paste, 1 bay leaf, and 1 teaspoon of thyme. Season with salt and pepper.

Add 4 large carrots, 10-12 peeled pearl onions, 8 ounces of sliced mushrooms, and 4 chunks of peeled potatoes to the pot. Mix well.

Cover the pot with a lid and transfer it to your preheated oven. Cook for 2 to 2.5 hours or until the beef is fork-tender.

Remove the pot from the oven and discard the bay leaf. Adjust seasoning to taste.

Sprinkle freshly chopped parsley over the stew before serving.