In small saucepan, cover and fry garlic with oil over low heat, shaking pan occasionally, until softened and golden, about 30 minutes. Remove garlic to large plate. Drain and reserve oil.
Meanwhile, peel carrots, parsnips and potatoes; cut into 1-inch chunks. Set aside.
Season beef with half each of the salt and pepper. In Dutch oven, heat 1 tbsp of the reserved oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain any fat from pan.
Add remaining reserved oil to pan; fry onion, 1 tsp each of the thyme and sage and remaining salt and pepper over medium heat, stirring occasionally, until light golden, about 5 minutes.
Add stock, wine and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Return beef and any juices to pan along with garlic. Add chopped vegetables; reduce heat, cover and simmer until beef and vegetables are tender, about 1-/12 hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
Add peas and remaining thyme and sage; heat through. Sprinkle with parsley.