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

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

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.

Add 1 diced onion to the pot and cook for 3-4 minutes until softened, scraping up the browned bits.

Add 4 cloves of minced garlic and cook for 30 seconds.

Stir in 2 tablespoons of tomato paste and cook for 1 minute.

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

Return the beef to the pot and 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 radishes (quartered), 3 stalks of diced celery, and 2 cups of 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.