Begin by chopping the carrots and potatoes into hearty chunks. Dice the onion and mince the garlic.

In a large pot, heat a drizzle of oil over medium heat. Add the onions and garlic, cooking until the onions are golden brown and fragrant, about 5-7 minutes.

Increase the heat to medium-high, adding the beef chuck roast. Sear the meat until it’s browned on all sides.

Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot. Let it simmer for a couple of minutes.

Add the chopped carrots, potatoes, beef broth, bay leaves, and thyme to the pot. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours.

Once the stew is ready, taste and adjust the seasoning with black pepper. Remove the bay leaves before serving.

Ladle the stew into a cauldron or deep bowls, and serve with crusty bread on the side for dipping. Garnish with freshly chopped parsley.