Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the beef chunks dry with paper towels to ensure proper browning. Season them with salt and pepper.

Step 3

In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef chunks in batches, searing each side for about 3-4 minutes until browned. Transfer the seared beef to a plate.

Step 4

In the same Dutch oven, add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.

Step 5

Stir in the tomato paste, and cook for another 2 minutes to deepen the flavor.

Step 6

Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, which should take about 3 minutes.

Step 7

Return the beef to the Dutch oven. Add the mushrooms, beef broth, thyme, bay leaves, and any accumulated juices from the beef. Bring the mixture to a simmer.

Step 8

Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the stew braise for 2 hours, or until the beef is tender.

Step 9

Remove the stew from the oven and discard the bay leaves. If the stew needs thickening, place it over medium heat, sprinkle almond flour over the stew, and stir until thickened to your liking.

Step 10

Adjust seasoning with additional salt and pepper if necessary. Garnish with fresh parsley before serving.