In a large stock pot or dutch oven add one tablespoon of oil over medium high heat. Once oil is hot, brown meat in two batches, using the remaining tablespoon of oil for the second batch. Once you place the meat in the pot don't move it for 3 minutes, then flip the beef over and cook for another 3 minutes. Transfer to a plate, leaving juices in pot.

Add onion and continue cooking over medium high heat, stirring occasionally, until transcluent, about 5 minutes. Add garlic and cook for one more minute, until fragrant.

Add the beef back into the pot, sprinkle with paprika. Add tomato paste and cook for 3 minutes or until fragrant, stirring often.

Add red wine and deglaze the pot. Cook until the alcohol has evaporated, about 3-5 minutes.

Add the beef broth, water, bay leaves and potatoes. Bring to a boil, reduce heat to a simmer and cook for 30 minutes, covered.

Add the carrots, turnip, celery and frozen peas to the pot. Cook for another 25 minutes, covered.

In a small bowl add 1 cup of soup liquid and 1 tablespoon cornstarch. Whisk together, then slowly add the cornstarch mixture back into the soup. Keep stirring soup and return heat to medium heat for about 5 minutes, or until stew thickens slightly.

Add parsley and stir together. Turn off heat. (Here's where you can serve and eat immediately or you can leave it on the stove for about an hour, then serve. Don't leave it on the stove longer then the hour. You don't want the soup to spoil)

Enjoy!! And it really tastes great with some french bread.