Heat the olive oil over a medium heat in a 3 quart Dutch Oven.

Sprinkle the stewing beef with some salt and pepper and brown the beef in batches in the Dutch Oven and set the browned beef aside on a plate.

When the beef is browned, add the onion and garlic and cook until it is softened, about 3-4 minutes.

Add the red wine and cook it down for 1-2 minutes.

Return the beef back to the pot, add the Herbes de Provence and some more salt and pepper.

Add the beef stock, tomato puree, cubed parsnip, cubed sweet potato and cubed celeriac.

Reduce the heat to low and put the lid on the pot and let it simmer for 2 hours or until beef is fork tender. Stir several times during the cooking and check the seasoning for salt and pepper. Add some if you feel it is necessary.

When the beef is fork tender, add the quinoa and put the lid back on for 20 to 25 minutes.

Serve with a sprinkle of fresh parsley