1. Sauté the meat:
Heat oil in a large potjie pot (or heavy pot). Brown the beef cubes in batches. Remove and set aside.

2. Sauté onions and garlic:
In the same pot, add the chopped onions and garlic. Fry until softened and fragrant (about 5 minutes).

3. Build the base:
Return the browned beef to the pot and stir in the spices (paprika, coriander, cumin, thyme). Add the bay leaves, Worcestershire sauce, and salt & pepper. Stir well to coat the meat.

4. Add vegetables:
Add the carrots, potatoes, and parsnip (if using). Pour in the beef stock (or water) and the canned tomatoes. Stir to combine.

5. Simmer:
Cover the pot, reduce the heat to low, and let it simmer gently for 2–3 hours. Stir occasionally, and add more stock or water if necessary.

6. Optional wine addition:
If you’re using red wine, add it about halfway through the cooking time for extra richness.

7. Final touches:
Once the beef is tender and the flavors have developed, taste and adjust seasoning. Garnish with fresh parsley before serving.