Cooking Method

• In a large bowl, season the beef pieces with 1 tablespoon of the salt. Heat the olive oil in a large thick-bottomed pot over high heat. Add the beef all at once and cook, stirring occasionally, until the meat is no longer pink and some liquid has accumulated at the bottom of the pot, about 10 minutes.
• Add the celery, onion, carrots, and parsnips. Reduce heat to medium-high. Season with remaining teaspoon of salt and ½ teaspoon pepper. Cook, stirring occasionally, until most of the liquid has evaporated and vegetables are slightly softened, about 10 minutes more. Add the thyme and flour, stir, and cook until raw flour is no longer visible, about 30 seconds.
• Add the beef broth, water, balsamic vinegar, and Worcestershire sauce. Bring mixture to a boil, then reduce heat to medium-low and cook, partially covered and stirring every 20 minutes or so, until stew has darkened and thickened slightly, about 1 hour.
• Add potatoes to the stew, stir well, and continue to simmer until the potatoes and beef are tender, about 30 minutes. Season to taste, transfer to serving bowls, sprinkle with parsley, and serve.
• Refrigerate leftovers, tightly covered, for up to 5 days.
• Because stewed potatoes do not freeze well, we don’t recommend freezing this recipe.