Season beef cubes on all sides with Cajun seasoning or salt and pepper. Dredge pieces in flour, shaking off excess.
Heat a Dutch oven or heavy pot over medium high heat for 1 minute. Add 2 Tbsp oil and heat for 1 minute.
Brown beef on all sides in hot pan. For best results, do this in two or three batches. Remove finished beef before adding more beef and oil as needed. Adjust heat as needed to prevent burning.
Remove all beef from pan. Reduce heat to medium. If needed, add more oil then sauté onions and celery until soft but not brown, about 2 minutes. Add garlic and sauté for 1 minute.
Add red wine to deglaze pan. Stir in tomato paste. Stir to get all those tasty caramelized brown bits from the pan. Add 4 cups broth, Worcestershire, soy sauce, bay leaves, rosemary (or oregano or thyme) and paprika.
Return beef and any juices that have collected to pan. Mix well. Cover and cook in oven for 1 1/2 to 2 hours to get beautiful tender meat.
Add potatoes, carrots and parsnips (if using) to stew. Add remaining 2 cups broth. Cover, return to oven and bake for 1 1/2 to 2 hours.
Remove from oven, taste and adjust seasoning as desired. Add frozen peas or other frozen or leftover veggies and let rest for 10 minutes before garnishing and serving. (The stew will be so hot the frozen veggies will heat through in no time).
Video
Notes
By adding root vegetables half way through instead of the very start they'll be tender without being mushy or overcooked. Meanwhile the meat, even the toughest cut, will become fork tender.For dehydrating: Use lean beef, and after browning, use paper towel to remove excess fat. Use water instead of oil to steam veggies. Use low fat stock. Put in fridge overnight and skim off any fat. Shred meat pieces and mix well with sauce and starchy veggies. Place individual serving sizes on a dehydrating tray and dry at 145°F/62°C for 5-7 hours until dry. Break open pieces to test dryness.