Step 1

Combine the kosher salt, black pepper, garlic powder, onion powder and sweet paprika.

Step 2

Sprinkle the spice mix over the cubed beef and use your clean hands to thoroughly blend hte spices with the meat so that the beef is evenly coated.

Step 3

Heat a dutch oven over medium heat. When the pot is hot, add the bacon and cook until crisped and fat the fat has rendered. Transfer the bacon to a plate lined with paper towels and set aside.

Step 4

Add the seasoned beef cubes to the hot bacon grease, working in batches to evenly brown the beef. Turn the beef cubes occasionally with a pair of tongs. Transfer the beef to a plate and continue in the same method, browning the meat and transferring to the plate.

Step 5

Add the sliced mushrooms to the dutch oven, stir and cover with the lid. Cook the mushrooms for about 5 minutes, until they start to give up their liquid and soften. Add the beef back to the pot and stir in the celery and onion. Simmer the beef and vegetables for 2-3 minutes until the celery and onions become slightly tender and translucent.

Step 6

Stir in the tomato paste until the beef, mushrooms and vegetables are evenly coated. Add the red wine, beef broth, thyme and bay leaf. Cover the pot tightly with the lid and turn up the heat to medium high. When the broth and wine mixture starts to boil, reduce the heat to a low simmer and cook for 1 hour.

Step 7

Add the chopped parsnips, carrots and potatoes and stir to combine. Simmer for an additional 15 minutes.

Step 8

Combine the butter and flour together in a small bowl, mashing with the back of a fork until you have a smooth paste. This is called a beurre marnier and it will help thicken the sauce and give it a silky, velvety mouth feel.

Step 9

Stir the beurre marnier into the stew and stir until it melts into the sauce. Bring to a boil and cook, stirring constantly for one minute. Add the browning sauce, if using.

Step 10

Stir in the peas and heat through. Sprinkle with parsley and crumbled reserved bacon. Serve.