The stew is finished with classic winter vegetables like parsnips, carrots, and pearl onions, which absorb all the flavor from the broth as they soften in the oven.

Heat oil in heavy ovenproof pot over high heat. Working in batches, add beef and brown on all sides, 6 to 8 minutes in total. Remove from pot and reserve. Reduce heat to medium.

Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper.

In a soup pot over medium heat, heat 1 tablespoon of the oil. Add the sausage and cook, stirring and breaking it into small clumps with the edge of a large spoon, for 6 minutes, or until browned.