Cut the beef into 2-3 cm cubes. Finely chop the onion and carrots. Slice the mushrooms. Mince the garlic (5 minutes). Peel and chop the parsnips into 2 cm pieces (3 minutes).

In a large skillet or Dutch oven, heat half of the olive oil (6ml) over medium-high heat. Add the beef cubes and sear on all sides until deeply browned, about 4 minutes. Remove the beef from the skillet and set aside.

Add the remaining olive oil (6ml) to the skillet. Add the chopped onion and carrots, sauté for 3-4 minutes until slightly softened (4 minutes). Add the sliced mushrooms and minced garlic, cook for another 2-3 minutes until mushrooms release their liquid (3 minutes).

Return the seared beef to the skillet. Stir in the tomato paste, beef broth, thyme, salt, and black pepper. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Cover and let it simmer for 5-7 minutes, allowing the flavors to meld and the sauce to slightly thicken (7 minutes).

While the beef simmers, place the chopped parsnips in a small pot and cover with water. Bring to a boil and cook until very tender, about 10-12 minutes (12 minutes). Drain the parsnips thoroughly.