Place the beef cubes in a large bowl. Sprinkle the flour, salt, and black pepper over the meat. Toss everything together until the beef is lightly coated.

The flour helps create a richer sauce later, so don't skip it. The coating doesn't need to look perfect. Just make sure most pieces are covered.

Heat the olive oil in a large skillet over medium-high heat.

Add the beef in batches. Don't crowd the pan. This is probably the most important step in the entire recipe. The beef should develop a deep brown crust rather than steam.

Each batch usually takes about 4 to 5 minutes. You'll notice a rich, savory smell and dark brown bits forming on the bottom of the pan. That's flavor.

Transfer the browned beef to your casserole pot or Dutch oven.

Reduce the heat to medium.

Add the onion, carrots, and celery to the skillet. Stir occasionally for about 6 to 8 minutes until the onions become soft and slightly golden.

Add the garlic and cook for another minute.

The kitchen usually starts smelling amazing at this point. That's always when my family starts wandering into the kitchen asking when dinner will be ready.

Stir in the tomato paste.

Cook for about 2 minutes while stirring continuously. The paste should darken slightly in color.

What worked better for me was letting the tomato paste cook longer than I originally thought necessary. It removes that raw tomato flavor and adds depth to the casserole.

Pour in the beef broth slowly while scraping up all the browned bits from the skillet.

Add Worcestershire sauce, thyme, and the bay leaf.

Bring the mixture to a gentle simmer.

Pour the vegetable and broth mixture over the beef in your casserole pot.

Stir well so everything is evenly distributed.

Cover with a lid.

Cook on low heat for approximately 2 hours.

Stir once or twice during cooking if possible.

After about 90 minutes, you'll notice the beef beginning to soften. By the end of the cooking time, it should be easy to pull apart with a fork.

The sauce should also become thicker and slightly glossy.

About 15 minutes before serving, melt the butter in a skillet.

Add the mushrooms and cook for 6 to 8 minutes until browned.

I used to throw the mushrooms directly into the casserole, but sautéing them separately gives them much better flavor.

Add the cooked mushrooms to the casserole.

Stir gently and let everything cook together for another 10 minutes.

Taste and adjust seasoning if needed.

Remove the bay leaf before serving.

Sprinkle fresh parsley over the top.

Ladle the casserole into bowls while it's hot.

The beef should be tender, the vegetables soft but not mushy, and the gravy rich enough to coat a spoon.