Bring beef broth to a boil in a small saucepan; cook 15 minutes or until reduced to 2 cups. Set aside. Trim fat from roast; cut meat into 1/2 inch cubes. Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; brown on one side. Remove from pan, and set aside. Heat 1/2 teaspoon oil in pan over medium high heat. Add onion, tomato paste, and garlic; cook 5 minutes, stirring constantly. Return beef to pan. Add reduced broth, carrots, and next 6 ingredients (carrots through peas); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender. Combine water and cornstarch in small bowl; stir well. Add to stew. Bring to a boil; cool 1 minute, stirring constantly. Ladle into soup bowls; garnish with parsley, if desired.