Instructions
Combine the flour, salt and pepper in a dish.
Cut the meat into large chunks, about 2-inches.
Dredge the meat in the flour mixture, coating all sides.
Heat 2 tablespoons vegetable oil in a large, heat-proof casserole over medium-high heat.
Using a few chunks at a time, cook the meat on all sides for or until lightly browned.
Do not crowd the pan.
Remove each piece to a plate as it browns.
When all the meat has browned, add the remaining 2 tablespoons vegetable oil to the pan.
Turn the heat to low.
Add the onions and cook, stirring occasionally, for , or until nicely browned.
Pour in the coffee, stock and Balsamic vinegar, raise the heat and bring to a boil.
Return the meat to the pan.
Add the parsley.
Cover the pan, turn the heat to low and cook for .
Add the carrots and parsnips and cook, covered for another or until the meat and vegetables are very tender.
Remove the parsley sprigs.
Makes 4-6 servings