1. Pat beef cubes completely dry and season generously with salt and pepper.

2. Heat oil in large Dutch oven over medium-high heat until shimmering.

3. Brown beef in batches, developing deep crust on all sides, about 8-10 minutes per batch.

4. Remove beef and set aside, leaving drippings in pot.

5. Sauté onions, carrots, and celery until softened, about 8 minutes.

6. Add garlic and tomato paste, cooking until fragrant, about 2 minutes.

7. Sprinkle flour over vegetables and cook, stirring constantly, 2 minutes.

8. Gradually add beef broth, scraping up browned bits from bottom of pot.

9. Return beef to pot and add bay leaves and thyme.

10. Bring to boil, then reduce heat to low and cover.

11. Simmer gently 1.5 hours until beef begins to tender.

12. Add potatoes, parsnips, and turnips to pot.

13. Continue simmering 45-60 minutes until beef is fork-tender and vegetables are cooked through.

14. Remove bay leaves and thyme stems, adjust seasoning with salt and pepper.

15. Let rest 10 minutes, then garnish with fresh parsley before serving.