When oil in pot starts smoking, add beef cubes and cook on high until they are brown, about 10 minutes.
4
Remove beef from pot and add onion, garlic, thyme and rosemary. Cook for 3 minutes.
5
Add tomato and wine, stirring to scrape the browned bits from the bottom of the pot.
6
Simmer for about 8 minutes, or until the wine has reduced by half.
7
Return the beef and juices to the pot.
8
Add the beef stock. The cooking liquids should just cover the meat and onions. Reduce heat to meduim low.
9
Place a lid on the top and simmer very gently for about 90 minutes.
10
Once the meat is tender, add the vegetable (parsnips, carrots and potato) and cook for 30 minutes to an hour or until vegetables are tender enough to pierce with fork.
