Step 2

In a large pot, add two tablespoons of the olive oil and let it preheat over high heat.

Step 3

Toss the beef with the flour and add it to the hot pot. Make sure the meat is in one layer and allow it to get a nice dark brown color on all sides.

Step 4

Remove the beef from the pan onto a plate and set aside.

Step 5

Reduce the heat to medium and add in the remaining tablespoon of olive oil along with all the chopped veggies. Season them with a little salt and pepper and allow them to cook for about 5 to 7 minutes or until the start developing some color.

Step 6

Add the tomato paste and stir it around to coat the veggies, about 30 seconds.

Step 7

Add the beef back in along with the stock, dried rosemary and worcesteshire sauce. Bring to a boil, reduce the heat to medium low, partially cover the pan with a lid and allow it to cook for about one and half hours or until the meat is super tender.

Step 8

After one and a half hours, remove the lid, turn the heat up to medium high and let the stew cook just a little longer to thicken the sauce a bit.

Step 9

Stir in the parsley and serve it over egg noodles!