Season the beef with salt and pepper and half the flour
Heat the oil in an 8-quart sauce-pot over medium-high heat.
Add the beef in 2 batches and cook until well browned on all sides. Remove the beef from the sauce-pot.
Add the onions and tomato paste to the sauce-pot and cook for 5 minutes, stirring occasionally.
Stir in the carrots, celery, chopped garlic and rosemary, parsnips, and cook for 3 minutes.
Stir in the stock- broth's, wine and remaining flour and heat to a boil. Return the beef to the sauce-pot.
Reduce the heat too low. Cover and cook for 1 hour 35 minutes or until the beef is fork-tender.