Preheat your oven to 325°F. Pat the 2 lb beef chuck roast cut into 1.5-inch cubes cubes completely dry with paper towels — this is the single most important step for a good sear. Season all sides generously with 1 ½ tsp kosher salt for seasoning the beef and ½ tsp black pepper freshly ground, then toss with the 3 tbsp all-purpose flour until lightly coated.

Heat the 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Working in 2–3 batches (don't crowd the pan), sear the 2 lb beef chuck roast cut into 1.5-inch cubes for about 2–3 minutes per side until a deep brown crust forms. Transfer seared beef to a plate and set aside.

Reduce heat to medium. Add the chopped yellow onion roughly chopped to the same pot and cook, stirring occasionally, for about 4–5 minutes until softened. Add the 3 cloves garlic minced and 2 tbsp tomato paste, and cook for 1 more minute, stirring constantly, until the paste darkens slightly and smells fragrant.

If using 1 cup dry red wine such as Cabernet Sauvignon or Merlot, pour it in now and scrape up all the browned bits from the bottom of the pot with a wooden spoon — this is called deglazing and adds huge flavor. Let the wine simmer for 2–3 minutes until reduced by half.

Return the seared 2 lb beef chuck roast cut into 1.5-inch cubes (and any juices on the plate) to the pot. Pour in the 3 cups beef broth low-sodium and 1 tbsp Worcestershire sauce. Add the 1 tsp dried thyme, 1 tsp dried rosemary, and 2 whole bay leaves. Stir everything together and bring to a gentle simmer.

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 1 hour.

After 1 hour, carefully remove the pot from the oven. Add the 1 lb Yukon Gold potatoes cut into 1-inch chunks, 3 whole carrots peeled and cut into 1-inch pieces, and 2 stalks celery sliced into 1-inch pieces. Stir to combine, re-cover, and return to the oven for another 45–55 minutes, until the vegetables are fork-tender and the 2 lb beef chuck roast cut into 1.5-inch cubes is fall-apart soft.

Remove the pot from the oven. Discard the 2 whole bay leaves. If you'd like a thicker stew, place the pot on the stovetop over medium heat and simmer uncovered for 10–15 minutes, stirring occasionally, until it reaches your desired consistency.

If using 1 cup frozen peas, stir them in now and let them warm through for 2 minutes. Taste the stew and adjust seasoning with 1 ½ tsp kosher salt for seasoning the beef and ½ tsp black pepper freshly ground as needed.

Ladle into bowls and garnish with fresh chopped fresh parsley chopped if desired. Serve with crusty bread or over egg noodles for a complete meal.