Pat your beef chuck cubes completely dry with paper towels, then season generously with salt and pepper. Heat 3 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.

Working in batches to avoid crowding, sear the beef for 2-3 minutes per side until deeply browned. Transfer seared pieces to a plate and set aside—don't worry if it's not fully cooked through yet.

Add diced onion to the same pot and cook for 3 minutes until softened and fragrant. Stir in minced garlic and tomato paste, cooking for another minute until the paste darkens slightly and smells incredible.

Pour in 4 cups beef broth, scraping the bottom of the pot to release all the flavorful brown bits from searing your cozy fall crowd beef dinner. Return the seared meat to the pot along with thyme, rosemary, and bay leaves.

Add sliced carrots, cubed potatoes, and sliced mushrooms to the pot, then bring everything to a rolling boil for 2 minutes. Reduce heat to medium and simmer uncovered for 12-15 minutes until vegetables are tender and meat is completely cooked through.

While the stew simmers, whisk together cornstarch and water to create a slurry. Stir this mixture into the beef dinner about 1 minute before serving to thicken the broth and create that restaurant-quality sauce consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Remove bay leaves before serving, then ladle into bowls and watch everyone's faces light up.