Set a large pot or Dutch oven over high heat. Add the olive oil to the pot, making sure it gets nice and hot. Pat the beef dry with paper towels, then season with salt and black pepper.
Add half of the beef to the pot and cook for 3-4 minutes, turning halfway. Remove the beef (and any juices) from the pot to a clean bowl. Repeat with the remaining half of the beef chuck. Set aside.
Return the same pot to the stovetop set over medium heat. Add an additional tablespoon of olive oil if needed. Add the onions and cook until softened and translucent.
Stir in the tomato paste, minced garlic, bay leaves, dried parsley, thyme, oregano, sage, salt, and black pepper, mixing well to combine with the softened onions. Cook for approximately 30 seconds or until fragrant.
Combine the potatoes, carrots, celery, canned diced tomatoes (plus juices), corn, and frozen peas with the tomato paste mixture. Mix well and cook for an additional 5 minutes. Stir, as needed, to prevent the tomato paste or garlic from burning.
Add the beef broth and bring it to a boil. Return the beef to the pot, reduce heat to a simmer, and cook for approximately one hour to 90 minutes or until the beef is tender.
Once the beef is tender, and the vegetables have softened, season with additional salt and black pepper, to taste. Serve garnished with fresh chopped parsley, if desired.