Preheat the oven to 325°F (160°C).

Heat olive oil in a large Dutch oven over medium-high heat. Season beef chuck with salt and pepper, brown in batches for about 3-4 minutes each side, then remove.

Sauté the diced onion in the same pot for about 5 minutes until translucent, then add minced garlic and cook for 1 more minute.

Add sliced carrots and celery, cooking for an additional 3-4 minutes.

Stir in tomato paste and cook for 1 minute.

Return browned beef to the pot, add halved baby potatoes, pour in red wine and beef broth, then stir in Worcestershire sauce, dried thyme, and bay leaf.

Cover the pot and transfer to the oven to cook for 2.5 to 3 hours until beef is tender.

Remove from the oven, discard bay leaf, adjust seasoning, and serve garnished with fresh parsley.