Season the beef chuck cubes with salt and black pepper, then sear in very hot olive oil in batches until deeply browned, turning as needed so the cubes develop color on multiple sides, about 6-10 minutes total. Transfer the browned beef to a plate or bowl and set aside while you brown the rest.

In the same Dutch oven, cook the thinly sliced onions over medium-high heat for 10 minutes until soft and golden, stirring occasionally so they don’t scorch. Scrape up any browned bits to keep flavor in the pot.

Return the beef to the pot, sprinkle with all-purpose flour, and stir for 3-4 minutes until browned and lightly coating the meat. Keep stirring so the flour cooks through and loses its raw taste.

Pour in the red Burgundy wine and scrape the bottom of the Dutch oven to release the fond, then cook for 1-2 minutes to reduce slightly. The surface should look glossy with browned streaks dissolving.

Add the carrots, garlic, and bouquet garni, then pour in water or beef stock just to cover the beef. Bring to a gentle simmer, partially cover, and ensure the liquid bubbles steadily but not aggressively.

Simmer the stew gently, partly covered, for 2 hours until the beef is very tender and the sauce is thick, stirring occasionally to prevent sticking. When you press a cube with a spoon it should break apart easily.

Remove the bouquet garni and finish with chopped fresh parsley, stirring to distribute through the sauce. Taste and serve hot with crusty bread if desired.