Heat oil in dutch oven over medium-high heat. Brown beef in small batches leaving at lest 1/2" of space between pieces. Remove beef to paper towel to drain.

Add onions, garlic, carrot, and parsnips to the remaining oil and lightly brown them.

Deglaze with wine, let the wine reduce by a third, then add stock, celery, potato, and beef.

Bring to a boil, then turn heat to low, cover, and let simmer for 2 hours.