1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 1.5 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches, browning all sides. Transfer browned beef to a plate.

2. Add the remaining olive oil to the same pot. Toss in the diced onions and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.

3. Sprinkle flour over the onion and garlic mixture, stirring well to coat and cook for 1–2 minutes. Pour in the red wine to deglaze the pot, scraping up all the browned bits. Let it simmer for 2–3 minutes to reduce slightly.

4. Return the beef to the pot. Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir well, bring the stew to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, stirring occasionally.

5. After 1.5 hours, add carrots, potatoes, and parsnips. Continue simmering uncovered for another 45 minutes to 1 hour, or until the vegetables and beef are tender.

6. Taste the stew and adjust seasoning with salt and pepper as needed. Remove bay leaves. Garnish with fresh parsley or thyme sprigs before serving.