1. Season the beef cubes generously with salt and pepper. Heat olive oil in a large pot over medium-high heat and brown the beef in batches, ensuring each piece is well-seared. Remove and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the tomato paste and flour, cooking for another 2 minutes to form a flavorful base.
4. Pour in the red wine, scraping the browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
5. Return the beef to the pot, add the beef broth, bay leaves, and thyme. Bring to a gentle boil, then reduce heat and let it simmer for 1.5 to 2 hours, until the beef is tender.
6. Add the carrots, potatoes, and mushrooms. Continue to simmer for another 30 minutes or until the vegetables are cooked through.
7. Remove bay leaves before serving. Garnish with fresh parsley for a burst of color and freshness.

As you cook, remember my abuela’s advice: follow your senses. Let the aroma guide you, and don’t be afraid to adjust seasoning to your taste.