Step‑by‑Step Instructions

• Heat olive oil in a large pot over medium-high heat. Sear the beef in batches for about 4–5 minutes until browned, then set aside.
• In the same pot, sauté the diced onion and minced garlic for 3–4 minutes until golden.
• Add tomato paste and cook for an additional minute to caramelize.
• Deglaze the pot with a splash of beef broth, scraping any browned bits.
• Return the beef and add the remaining beef broth. Stir to combine.
• Incorporate sliced carrots, diced potatoes, diced parsnips, and diced celery. Mix well.
• Sprinkle in dried thyme, dried rosemary, and bay leaf. Season with salt and pepper.
• Bring to a boil, then reduce to low and cover. Let simmer for 2 hours, stirring occasionally.
• After 2 hours, taste and adjust seasoning. Remove bay leaf before serving.
• Serve the stew in bowls and garnish with freshly chopped parsley.