In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the beef cubes in batches and brown them on all sides. Remove the browned beef and set it aside.

In the same pot, add the chopped onion and garlic, sautéing until the onion is translucent.

Stir in the tomato paste, cooking for another minute before adding the beef back into the pot.

Pour in the beef broth and grape juice, scraping the bottom of the pot to deglaze.

Add the carrots, potatoes, celery, thyme, rosemary, bay leaves, salt, and pepper.

Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for about 2 hours, or until the beef is tender.

If you prefer a thicker stew, mix the flour with a little cold water to form a paste and stir it into the stew. Cook for an additional 10 minutes.

Remove the bay leaves before serving. Garnish with fresh parsley.

Serve hot with crusty bread or over rice.