In a large Dutch oven, over medium-high heat, season half the meat liberally with salt and pepper and brown on two sides, for approximately 3 minutes. Remove meat from pan and repeat with the second batch. Set meat aside.
On high heat, add oil, onions and garlic, thyme and bay leaf. Brown for 5 minutes. Add the flour and stir until it is thoroughly moistened. Then add carrots, celery, potatoes and red wine, stirring until liquids are smooth. Bring to a boil and reduce for 5 minutes, stirring frequently. Add the beef stock and simmer for 15 minutes. Add back the beef, chopped parsley and bring to a simmer. Adjust seasoning with salt and pepper to taste and serve.