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. ---------------------------------------------------------------------------
Nutrition
Ingredients
