Cut the beef into rough 1-inch pieces. Place a large bowl and toss with the flour, salt, and pepper. To a Dutch oven or similar large soup pot, add 1 tablespoon of the oil and heat over medium. Once the pot and oil are hot, add half of the beef cubes in a single layer. Let cook undisturbed for 2 minutes. Continue cooking, turning the pieces occasionally, until the cubes are browned on all sides. Remove the cubes to a large plate or bowl. Repeat with the remaining 1 tablespoon and remaining beef cubes. Return the initial batch of beef cubes to the pot. Stir in the garlic cloves. Add the red wine vinegar and red wine and bring to simmer. With a rubber spatula or wooden spoon, scrape up any bits that are stuck to the bottom of the pot. Stir in the tomato paste. Stir in the beef broth, Worcestershire, thyme, bay leaves, and honey. Bring the mixture to a boil over high heat, then reduce to a simmer over medium-low heat. Cover the pot and simmer for 1 ½ hours, until the beef is super tender and cooked through. Uncover and add the onion, carrot, parsnip, celery, and potato. Cover the pot part way and continue simmering for 30 to 40 more minutes, until the potatoes are tender when pierced with a fork. Uncover and simmer 15 more minutes to reduce. Stir in the peas. Let cook 2 minutes to warm through. Taste and adjust the seasoning as desired. Serve hot with parsley sprinkled on top.