Preheat your oven to 325°F (163°C). This low and slow cooking temperature is key for achieving tender, flavorful beef.

Take your beef chunks and season them generously with salt and pepper. Make sure every piece is well coated for the best flavor.

Lightly dust the seasoned beef pieces with 1/4 cup of all-purpose flour. This will help create a nice crust on the meat and thicken the stew as it cooks.

In a Dutch oven or an oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.

Once hot, add the flour-coated beef chunks in batches, browning them on all sides. This should take about 5-7 minutes.

Browning adds depth of flavor and helps seal in the juices.

After the beef is browned, add the following ingredients to the pot: 1 chopped onion, 3 minced garlic cloves, 3 sliced carrots, 3 diced potatoes

Stir everything together and let the vegetables cook for 3-5 minutes until slightly softened.

Pour in 4 cups of beef broth and add: 2 tablespoons of tomato paste, 1 bay leaf, 1 teaspoon of dried thyme, 1 tablespoon of Worcestershire sauce

Mix well to combine all ingredients evenly.

Allow the stew to simmer on the stovetop for a few minutes until it starts to bubble. This step helps meld the flavors before moving to the oven.

Cover the Dutch oven or skillet with a lid, then carefully transfer it to the preheated oven.

Let the beef stew bake in the oven for 2 to 2.5 hours. The gentle heat will tenderize the beef, blend the flavors, and thicken the sauce.

After the cooking time, remove the beef stew from the oven. Taste the stew and adjust the seasoning with additional salt and pepper if needed.

Ladle the oven-baked beef stew into bowls and garnish with fresh parsley.

Serve hot alongside slices of crusty bread or fluffy mashed potatoes for a comforting meal.