Cut 2 pounds beef chuck into 1½-inch cubes; pat completely dry and season generously with salt and pepper.

Heat 2 tablespoons oil in a large Dutch oven over medium-high.

Working in batches, brown the beef on all sides, about 8-10 minutes total per batch. Don't overcrowd the pan. Remove to a plate.

Cook 1 diced onion 3-4 minutes until softened, scraping up browned bits.

Add 4 minced garlic cloves; cook 30 seconds.

Stir in 2 tablespoons tomato paste; cook 1 minute.

Add 4 cups beef broth, 1 cup red wine (or more broth), 2 bay leaves, 1 tablespoon Worcestershire, 1 teaspoon dried thyme, and 1 teaspoon paprika.

Return beef; bring to a boil.

Reduce heat to low, cover and simmer gently for 1 1/2-2 hours, until the beef is nearly fork-tender. Add a little water if needed to keep it mostly submerged.

Add 8-10 quartered radishes, 3 diced celery stalks, and 2 cups chopped green beans.

Simmer uncovered another 30-45 minutes until beef and vegetables are tender; add time if the chuck is still chewy.

If using xanthan gum, sprinkle very gradually while whisking a ladle of broth; stir it back into the stew and simmer 2 minutes.

Remove bay leaves, taste, and adjust seasoning. Serve hot, garnished with fresh parsley.