Season beef with salt and pepper. Heat 2 tablespoons of the oil in a skillet. Sear beef for 5 minutes on each side. Transfer to a dutch oven.
Add wine to the skillet. Bring to a boil, scraping pan to loosen browned bits. Add garlic and simmer for 4 minutes. Then pour over the beef in the dutch oven..
Pour beef stock over the meat, as well. Bring to a boil, cover and turn flame down to simmer.
Meanwhile, add the remaining 2 tablespoons of oil to the skillet. Sauté the chopped onions until browned. Add diced tomatoes with the juice, bring to a boil and then simmer about 30 minutes. The tomatoes will break down as they simmer. Stir occasionally, crushing the tomatoes with a fork. Then add the tomato mixture to the beef in the dutch oven.
Add oregano, basil, paprika, rosemary, two teaspoons of salt and bay leaf. Stir occasionally, until beef starts to fall of the bone, about 2 hours.
Carefully remove the bones and any beef still partially on the bones, Scoop out the rest of the meat from the Dutch oven with a slotted spoon onto a cutting board. Break beef apart shredding lightly with two forks and then add back to the gravy.
Peel and cut up turnip, rutabaga and carrots and place into the the dutch oven and continue to simmer for 2 more hours.
Then add the peeled and cubed potatoes. Adjust the seasonings. Simmer for 45 minutes more.
Serve garnished with fresh chopped parsley.