In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef for about 4–5 minutes until it has a rich, deep color on all sides. Remove and set aside.

Add another tablespoon of olive oil if needed, then sauté the chopped onion and minced garlic for 3–4 minutes until translucent and fragrant.

Stir in the tomato paste and cook for 1 minute until it darkens slightly.

Deglaze with a splash of beef broth (about 1/4 cup) and scrape up browned bits at the bottom.

Return the browned beef to the pot along with the remaining beef broth (about 4 cups).

Incorporate chopped carrots, diced potatoes, chopped parsnips, and chopped celery into the pot.

Season with dried thyme, dried rosemary, and a bay leaf. Add salt and pepper to taste.

Bring to a gentle boil, reduce heat, cover, and let simmer for about 2 hours.

Taste and adjust seasonings before serving, removing the bay leaf.

Serve hot, garnishing with fresh parsley.