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1
Pat the beef dry with paper towels.
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2
Place the flour in a large
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3
Owl or zip-lock bag and season to taste with salt and pepper.
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4
Add the beef in batches and stir or shake to coat thoroughly with the seasoned flour.
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5
In a large Dutch oven over med-high heat, heat 4 tablespoons of the olive oil.
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6
Working in batches, add the beef and brown it evenly on all sides, 5-7 minutes for each batch.
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7
Transfer to a bowl and set aside.
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8
Add the vinegar to the pot and, using a wooden spoon, scrape up the browned bits on the bottom of the pan.
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9
Decrease heat to medium and add the remaining 1 T oil to the pot.
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10
Add the onions and saute until well browned, 12-15 minutes.
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11
Add the sliced parsnips and carrot and saute until slightly tender, about 3 minute longer.
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12
Add the stock, browned beef and any accumulated juices, wine, tomato paste, garlic, bay leaf, parsley sprigs, and sage; stir to mix well.
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13
Decrease heat to low, cover and simmer, stirring occasionally, until the meat is almost fork-tender, about 1 1/2 hours.
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14
Add the young carrots, return to a simmer, and cook until the carrots are tender, about 15 minutes.
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15
Add the pearl onions and cook until just heated through, about 3 minutes longer.
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16
Discard the bay leaf and sage sprigs.
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17
Season to taste with salt and pepper.
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18
Ladle into warmed soup bowls and garnish with.
