1. 2 pounds beef chuck, cut into 1-inch cubes
2. 1/4 cup all-purpose flour
3. 2 tablespoons olive oil
4. 1 large onion, chopped
5. 3 cloves garlic, minced
6. 3 large carrots, peeled and sliced
7. 3 potatoes, peeled and cubed
8. 1 teaspoon dried thyme
9. 1 teaspoon dried rosemary
10. 4 cups beef broth
11. 2 tablespoons tomato paste
12. 2 cups sliced mushrooms
13. Salt and pepper to taste
14. Chopped fresh parsley, for garnish

1. Toss the beef cubes with flour to coat evenly.
2. In a large pot, heat olive oil over medium-high heat. Add the beef in batches, browning on all sides. Remove the beef and set aside.
3. In the same pot, add onion and garlic, cooking until the onion is translucent.
4. Return the beef to the pot. Add carrots, potatoes, thyme, rosemary, beef broth, and tomato paste. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer, covered, for about 1.5 hours, or until the beef is tender.
6. Add mushrooms and cook for an additional 30 minutes.
7. Season with salt and pepper. Garnish with chopped parsley before serving.

Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes