Preheat your oven to 325°F (160°C).

Season the cubed beef chuck generously with kosher salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches for 5-7 minutes.

Add chopped yellow onions and cook for 3-4 minutes until translucent. Stir in minced garlic and sauté for about 30 seconds.

Add diced carrots and celery; sauté for about 5 minutes. Stir in tomato paste and cook for another minute.

Pour in the dry red wine, scraping the browned bits off the bottom of the pot. Simmer for 2-3 minutes.

Return the browned beef to the pot. Add beef broth, diced tomatoes, thyme, bay leaves, and Worcestershire sauce, stirring to combine.

Bring to a gentle simmer on the stovetop. Cover and transfer to the oven; cook for 2.5-3 hours until the beef is fork-tender.

If desired, make a roux by melting butter and whisking in flour for a thicker stew. Add optional vegetables during the last hour of cooking.

Remove from oven, discard bay leaves, and serve warm with crusty bread or a light side salad.