Prep (15 minutes):

1. Cut the beef:  Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes.

2. Prepare the vegetables: Peel and thinly slice the onions.

3. Measure the spices and herbs: In a small bowl, combine the dried thyme, black pepper, dried chives, ground coriander, crushed red pepper flakes, onion powder, and dried parsley flakes.

Cooking (2 hours):

1. Heat the oil: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

2. Brown the beef: Sear the beef chunks in batches to avoid overcrowding the pot. This ensures even browning. Cook the beef for a few minutes per side, or until browned on all sides. Remove the browned beef from the pot and set aside on a plate.

3. Sauté the onions: Add the sliced onions to the pot with the remaining oil. Sauté the onions for 5-7 minutes, or until softened and translucent, stirring occasionally.

4. Deglaze the pan (optional): Add a splash of red wine or beef broth to the pot and scrape up any browned bits from the bottom. This deglazing step adds extra flavor to the stew.

5. Add the spices and herbs: Stir in the measured spice and herb mixture (thyme, black pepper, chives, coriander, red pepper flakes, onion powder, and parsley flakes) to the pot with the onions. Cook for another minute, allowing the flavors to release.

6. Return the beef and add broth: Pour the beef broth into the pot. Add the browned beef chunks back to the pot and stir to combine.

7. Season with salt: Bring the stew to a boil, then reduce heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is fork-tender. You may need to add a little more liquid (water or broth) if the stew thickens too much while simmering.
   Tip 1:  During simmering, skim off any fat that rises to the surface of the stew for a lighter result (optional).
   Tip 2:  Check for tenderness after 1.5 hours. If the beef is not quite tender, continue simmering for an additional 15-minute intervals.

Serving (10 minutes):

1. Taste and adjust seasonings: Once the beef is tender, taste the stew and adjust the seasonings with salt and pepper as needed.

2. Garnish and serve: Transfer the stew to serving bowls. Garnish with chopped fresh parsley (optional) and serve hot with crusty bread or cooked rice.

Tips:

• You can brown the beef in batches for better browning and to prevent the meat from releasing too much moisture, which can lead to a stew that's not as flavorful.

• For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering stew for the last 5 minutes of cooking.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently in a pot on the stovetop over low heat.

Enjoy this delicious and comforting beef stew with chunks and vegetables!