2-3 pounds beef chuck roast, cut into 1-in. cubes 1/3 cup plus 1 tablespoon all-purpose flour, divided 3 tablespoons olive oil, divided 1 large onion, chopped 3 garlic cloves, minced 4 cups reduced-sodium beef broth, plus a splash for deglazing the pan 3 medium potatoes, peeled and cubed 2 medium carrots, cut into 1-in. pieces 2 medium parsnips, cut into 1-in. pieces 2 stalks celery, sliced 1 teaspoon salt 1 teaspoon dried thyme 1/2 teaspoon pepper 1/2 teaspoon Worcestershire sauce