For the Stew:

• 2 lbs beef chuck, cut into 2-inch cubes
• Salt and freshly ground black pepper, to taste
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups beef stock
• 1 cup dry red wine (optional; substitute with additional stock if preferred)
• 1 bay leaf
• 1 tsp dried thyme
• 3 large carrots, peeled and sliced into chunks
• 3 medium potatoes, peeled and cubed
• 1 cup pearl onions, peeled
• 1 cup mushrooms, halved
• 1 tbsp fresh parsley, chopped (for garnish)

Optional Additions:

• ½ tsp smoked paprika for added depth
• 1 tsp Dijon mustard for a subtle tang