Toss beef ad flour in medium bowl until evenly coated. Heat oil in large Dutch oven over medium-high heat. Add beef, in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to medium bowl with slotted spoon.
Add broth, wine, onions, mushroom (parsnips), tomato paste, garlic, thyme, bay leaf, salt, and pepper, bring to boil, scraping up browned bits from bottom of pot. *Stir in carrots. Cover and simmer until beef and vegetables are fork-tender, about 30 minutes. Serve, sprinkled with parsley. *Instead of cooking on the stove, I place pearl onions, carrots, parsnips on the bottom of my crock pot and then added the cooked meat and topped it with the cooked wine juice from the pan. I cooked it on low for 6 hours.Still have room for dessert.......how about sliced bananas with chocolate sauce and whipped cream, with just a sprinkle of cinnamon.