Step 1

Add 1 tbsp oil to a large soup pot or dutch oven and heat over medium high heat. Add the beef pieces to the pot and brown on all sides. Remove to a plate and turn heat down to medium low.

Step 2

Add ½ tbsp oil, onions, and garlic to the pan and saute until golden brown. Add the wine and scrape the browned bits of meat into the onions and garlic.

Step 3

Return the beef to the pot and add the broth, smoked paprika, Worcestershire sauce, allspice, and salt. Cover and simmer for 90 minutes.

Step 4

Add potatoes, carrots, parsnips, celery, and beef broth to the pot. Cook for an additional 45-60 minutes or until the beef is fork tender and shreds easily. The cooking time will vary depending on the cut and size of your beef.

Step 5

Mix the cornstarch with the cold water and stir together. Pour into the stew and bring to a boil. Immediately turn off the heat and let rest before serving. The cornstarch will thicken the stew.