-
1
Combine the flour, salt, and pepper in a large bowl.
-
2
In a large, deep nonstick frying pan over med-high heat, warm 3 tablespoons of the olive oil.
-
3
Dust the beef with the flour, shaking off any excess.
-
4
Add the beef to the pan in batches and brown evenly on all sides, 5-7 minutes.
-
5
Using a slotted spoon, transfer to paper towels to drain.
-
6
Add the remaining 2 tablespoons oil to the pan over med-high heat.
-
7
Add the onions and saute until softened, about 5 minutes.
-
8
Add the vinegar and continue sauteing until caramelized, about 15 minutes.
-
9
Add the carrots and saute until nearly tender, about 3 minutes.
-
10
Add the garlic and saute for 1 minute more.
-
11
Add the broth, wine, tomato paste, thyme, and sun-dried tomatoes.
-
12
Increase the heat and bring to a boil.
-
13
Return the beef to the pan, decrease the heat to low, cover, and simmer, stirring occasionally, until the meat is almost tender, about 1 1/2 hours.
-
14
Add the parsnips and potatoes, cover, and continue to simmer until both the vegetables and the meat are tender, about 15 minutes longer.
-
15
Add the pearl onions and cook until tender, about 5 minutes longer.
-
16
Adjust the seasonings.
-
17
If the sauce is too thin, increase the heat and reduce for a few minutes.
-
18
Spoon the stew into a large serving bowl or platter; garnish with the parsley and serve.
