Coat a large pot with oil and allow to heat. Roughly coat the chuck roast with flour and add to the heated pot, stirring for 1 - 2 minutes, until browned.
Add the onion and garlic and cook for an extra 2-3 minutes before adding the tomato paste, canned tomatoes and beef stock. Stir very well to avoid the tomato paste clumping before adding the carrots and sliced mushrooms. Add the Worcestershire sauce and reduce heat, cover and allow to simmer for approximately 1 hour.
Remove lid and liquid should be reduced- Taste the stew and remove or for a thicker stew, allow to cook for an extra 30 minutes. Remove from heat and serve immediately or allow to cool completely.
* We typically enjoy a very thick stew so keep the stock at 1 cup. Feel free to increase by half a cup extra for a more 'soup' like stew. ** Any flour will typically work except for coconut or almond flour. You can omit but the meat will not be as tender *** This is optional- This is more for those who prefer a very thick texture, you can add this to it