Classic Beef Stew

4 pound(s) boneless beef chuck roast , cut into 2-inch cubes

1 large onion , diced (1 1/2 cups)

6 clove(s) garlic , smashed

2 tablespoon(s) all-purpose flour

2 tablespoon(s) tomato paste

2 cup(s) dry red wine

3 cup(s) reduced-sodium beef broth

6 sprig(s) (4-inch) fresh rosemary

2 bay leaves

1 pound(s) parsnips , peeled, cut into 1-inch slices

1 pound(s) baby carrots , peeled

1 pound(s) cipollini onions , peeled

4 stalk(s) celery , cut into 1 1/2-inch pieces

1 pound(s) cooked baby potatoes , halved

1 cup(s) frozen green peas

1 teaspoon(s) salt

1/2 teaspoon(s) freshly ground pepper

1/4 cup(s) chopped parsley