Begin by cutting your chuck roast into evenly-sized chunks. Toss the beef pieces in all-purpose flour until they're well-coated; set aside.

Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef chunks in batches for about 3-4 minutes on each side until browned. Remove beef from pot.

Lower the heat to medium and add chopped onion, minced garlic, and sliced celery. Sprinkle in a pinch of salt and sauté for about 5 minutes until the onion is translucent.

Stir in tomato paste and cook for 1-2 minutes. Deglaze the pot with Worcestershire sauce and a splash of beef broth, scraping browned bits.

Return seared beef to the pot and add potatoes, carrots, the rest of the beef broth, bay leaf, thyme, and season with salt and pepper. Bring to a boil, then reduce to simmer.

Cover and let stew simmer for about 1.5 to 2 hours, stirring occasionally until beef is tender.

About 10 minutes before serving, stir in frozen peas. Remove bay leaf and taste before serving.

Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or buttered rolls.