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Season the 3 lbs chuck roast cubes with 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp coarse salt, black pepper, and 1 tsp paprika
Coat the seasoned beef with 3 tbsp all-purpose flour
Heat 1 tbsp olive oil in a pot and brown the beef cubes on all sides
Add a drizzle of olive oil to the pot and sauté the diced yellow onion, minced garlic, sliced carrots, and chopped celery
Stir in 3 tbsp tomato paste and cook for 1-2 minutes
Add 6 cups beef stock and 1 cup red wine (optional) to the pot
Add 3 bay leaves, bundle of thyme, and 2 sprigs rosemary
Bring to a simmer and cook for 1.5-2 hours until beef is tender
Add 1 lb halved baby Yukon potatoes and continue cooking until potatoes are tender
Garnish with fresh chopped parsley before serving