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Begin by seasoning the beef chuck steaks with kosher salt and freshly ground black pepper, then dust them with all-purpose flour.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef steaks and sear them until browned on all sides. Remove the steaks and set them aside.
In the same pot, add the sliced yellow onion, carrots, and celery. Sauté the vegetables until they start to soften, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the tomato paste to the pot and mix well, allowing it to cook for a couple of minutes.
Pour in the dry red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits.
Return the beef steaks to the pot, then add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it braise for about 2 to 2.5 hours, or until the beef is tender.
In the last 30 minutes of cooking, add the halved cremini mushrooms to the pot.
Once done, remove the bay leaves and herb sprigs. Stir in the butter for added richness.
Serve the braised beef steaks garnished with chopped fresh parsley.