Heat oil in a Dutch oven over medium heat; stir in beef, onion and garlic. Cook until beef is browned and onions and garlic are softened. Stir in flour, parsley, thyme, salt and pepper. Gradually stir in stock and wine; bring to a boil. Reduce heat to low; cover and simmer 1 ½ hrs., stirring occasionally. Stir in carrots, potatoes and celery. Simmer, covered, until beef and vegetables are fork-tender (30-45 min. more).