Ingredients:

• 3 pounds well-marbled beef chuck stew meat, cut into 1-inch pieces
• 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
• 3 tablespoons olive oil
• 5 ribs celery, cut into 1-inch pieces (about 2 cups)
• 1 medium onion, chopped (about 1 cup)
• 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
• 2 medium parsnips, peeled and cut into 1-inch pieces (about 1 cup)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon all-purpose flour
• 4 cups beef broth (see recipe note)
• 2 cups water
• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
• 1/4 cup chopped fresh parsley leaves