Start by chopping the onion, slicing the carrots, peeling and cubing the potatoes, and mincing the garlic. Cut the beef chuck into 1-inch cubes if it’s not pre-cut.
Heat the olive oil in your large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, avoiding overcrowding the pan. Brown the beef on all sides until it develops a rich, caramelized crust. Remove the beef and set aside.
In the same pot, add the chopped onions and sauté until they become translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Return the browned beef to the pot, then add the sliced carrots, cubed potatoes, dried thyme, bay leaf, salt, and pepper. Pour in the beef broth and stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Let the stew simmer gently for about 1.5 to 2 hours. Check occasionally and stir to prevent sticking. If the stew looks too thick, add a splash of water or broth.
While the stew simmers, boil the peeled and cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and return them to the pot. Add butter, milk, minced garlic, salt, and pepper. Mash until smooth and creamy.
About 10 minutes before the stew is done, stir in the frozen green peas. Adjust seasoning if needed.
Remove the bay leaf from your stew. Spoon the stew into bowls or a baking dish, then top generously with the garlic mashed potatoes. Sprinkle with fresh chopped parsley. Serve hot and enjoy!
