Cut the chuck roast into 1 inch pieces. In a medium size bowl combine the flour, salt, and pepper. Stir to combine. Add the meat and stir to coat the meat completely.
Heat the oil in a large dutch oven, or large pot. Add the meat in batches. Don't over crowd the pan. Cook the meat, searing on all sides. Cook each side about 30-45 seconds. Remove the meat to a plate or cutting board once seared. Continue until all meat is seared.
Pour the wine and beef broth into the pot, it will sizzle because the pot is still hot. Use a wooden spoon (so you don't damage the pot) and scrape the bottom of the pan to remove all the bits from searing the meat.
Once all the bits are removed you can add the meat back into the pot, along with the bay leaves and onion. Bring to a simmer. Cover. Let simmer about 40 minutes.
Remove the lid, stir the stew. At this point we can add the carrots, celery and potatoes. Continue to simmer for another 30-40 minutes.
Check the meat, it will become very tender and you will be able to easily break it apart. Also check that the potatoes are tender.
Skim any extra fat off the top of the stew. Add salt and pepper as needed to the broth to taste.
Serve and top with fresh parsley if desired.