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Generously season the cubed beef chuck with salt and black pepper to enhance its natural flavors before cooking.
Heat olive oil in a Dutch oven over medium-high heat and brown the beef cubes in batches until nicely seared on all sides. Remove the beef and set aside to preserve the fond and prevent overcrowding.
In the same pot, add chopped onion, sliced carrots, and minced garlic. Cook until the vegetables soften and develop aroma, about 5-7 minutes.
Stir in tomato paste to coat the vegetables, then pour in the dry red wine and beef broth, scraping up any browned bits from the bottom of the pot for extra flavor.
Place the browned beef back into the pot along with fresh thyme sprigs and a bay leaf.
Cover the Dutch oven and cook the stew on low heat for 3 hours, allowing the beef to become tender and the flavors to meld beautifully.
During the last 30 minutes of cooking, add mushrooms to the pot and continue slow cooking until they are tender and infused with the stew’s rich sauce.