Preheat the oven to 325 F.
Braising The Beef: Trim the beef chuck and cut into 1.5 inch large cubes. Season with salt and pepper and then coat very well with the all purpose flour.
Bring a Dutch oven pot or skillet to high heat and add the olive oil. Brown the pieces of beef on all sides until they get a golden brown color and crisp coat on the outside. Do this in batches so you don't over crowd the pot. Set the beef chunks aside in a bowl.
Making The Stew: In the same skillet or pot, add 1 tbsp. of olive oil and heat on medium heat. Pan sear the onions for about 1 minute. Add the garlic and sauté for 30 seconds. Next add in the tomato paste, salt, Italian seasoning and black pepper. Sauté for about 1 minute.
Add in the beef cubes and sauté for another 2 minutes. Add in the beef stock, ginger, Worchester sauce, red wine vinegar and bay leaf if you are using any. Cover to seal very well and transfer to braise in the preheated oven for 1.5 hour on the middle rack.
Add in the potatoes, carrots, green peas, celery, and jalapeno pepper. Submerge all the ingredients in the liquid. Cover and bake for another hour. Taste for salt.
Finally add in the mushrooms and mix into the stew. Bake for another 30 minutes. If you are adding a slurry, do so in this step.
Remove from the oven and let the stew rest for 10 minutes with lid on.
Before serving, garnish with some fresh parsley and serve.