Heat a large Dutch oven over medium-high heat. Season the beef with salt and pepper and toss with the flour in large bowl. Add the beef to the Dutch oven, being careful not to overcrowd the pan, and sear on all sides. Do this in batches if necessary. Remove browned meat and set aside.
Turn pan down to medium heat and add the onion, celery, garlic and thyme leaves. Season with salt and pepper and saute until soft, about 5 to 7 minutes. Stir in the tomato paste and cook for a few minutes.
Deglaze the pan by adding red wine and scraping up all the bits that are stuck to the bottom with a wooden spoon. Add the broth and the beef back to the pot and bring to a boil. Cover the pot and place in the oven for 1 1/2 hours.
Remove pot from oven, stir in vegetables and place back in the oven for an additional 30 minutes, until vegetables are tender. Season with salt and pepper and garnish with parsley.