Preheat your oven to 325°F (163°C).

Pat the beef chunks dry with paper towels to ensure proper browning. Season with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat. Add beef, searing until browned on all sides, then transfer to a plate.

Add onions to the Dutch oven and cook until translucent, about 5 minutes. Add garlic and cook for another minute.

Stir in tomato paste and cook for 2 minutes.

Deglaze the pan with red wine, scraping up browned bits, and reduce by half, about 3 minutes.

Return beef to Dutch oven. Add mushrooms, beef broth, thyme, bay leaves, and juices. Bring to a simmer.

Cover and transfer to oven, braising for 2 hours until beef is tender.

Remove from oven, discard bay leaves. If needed, thicken stew over medium heat with almond flour.

Adjust seasoning, garnish with parsley, serve hot.