Coat 24 oz beef chuck in 1 tbsp all-purpose flour. Heat 2 tbsp olive oil in a (non-stick) pot, drop a piece of garlic in. When it sizzles, sear all sides of the meat until golden, for about 3 minutes.
Put the beef away in a bowl, then add 1 tbsp minced garlic and 2 oz chopped onions to sauté for about 1 minute or until the onions become translucent. Add 1 tbsp unsalted butter, 1 tsp tomato paste, 1 tsp gravy mix, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp pepper, and stir everything for about 2 minutes.
Add the beef back, stir, and cook for 2 minutes, then deglaze the pot with 6 tbsp red wine.
When the wine reduces to about half its volume, add 6 cups unsalted chicken broth and simmer everything on low heat for 60 minutes, uncovered.
Add 6 oz green peas, 8 oz carrots, and 12 oz potatoes in. Continue to simmer on low heat for another 40 minutes.
Turn the heat off and garnish with 2 tbsp finely chopped parsley on top. Serve with side dishes.