Cut the beef chuck roast into 1-inch cubes, then season it with 1 teaspoon salt and the black pepper.

Toss the seasoned beef with the all-purpose flour until every piece is lightly coated.

Heat the olive oil in a large heavy pot over medium-high heat, then brown the beef in batches.

Dice the yellow onion and mince the garlic while the beef browns.

Add the yellow onion to the pot and cook until softened, then stir in the garlic and tomato paste for 1 minute.

Pour in the beef broth and scrape the browned bits from the bottom of the pot.

Add the browned beef, dried thyme, bay leaf, and remaining 1/2 teaspoon salt, then bring the stew to a simmer.

Cover the pot and simmer gently for 90 minutes, stirring occasionally to prevent sticking.

Cut the potatoes, celery, and carrots into bite-size pieces, then add them to the simmering stew.

Simmer uncovered for 30 minutes until the beef is fork-tender and the vegetables are soft.

Remove the bay leaf and let the stew rest for 5 minutes before serving.