Prepare Ingredients

1. Step 1: Chop the onion, slice the carrots and mushrooms, and mince the garlic.
2. Step 2: Pat the beef chunks dry with a paper towel for a better sear.

Sear the Beef

1. Step 1: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
2. Step 2: Add the beef chunks in batches, searing until all sides are browned. Transfer the seared beef to a plate and set aside.

Sauté Vegetables

1. Step 1: In the same pot, add the onion and cook for 3-4 minutes until softened.
2. Step 2: Add garlic, cooking for an additional minute until fragrant.

Build the Sauce

1. Step 1: Pour in the Grape juice, stirring to deglaze the pot and scraping up any browned bits from the bottom (adds flavor to the sauce).
2. Step 2: Add the beef broth, tomato paste, thyme, and bay leaf. Stir well.

Simmer the Stew

1. Step 1: Return the seared beef to the pot. Add carrots and mushrooms.
2. Step 2: Season with salt and pepper to taste.
3. Step 3: Cover and reduce the heat to low, allowing the stew to simmer for 1: 5 to 2 hours, or until the beef is fork-tender.

Garnish and Serve

1. Step 1: Remove the bay leaf. Taste and adjust seasoning if needed.
2. Step 2: Serve warm, garnished with fresh parsley.