1. In large resealable bag, combine flour(1/2 cups), salt(1.5 tsp), and black pepper(1 tsp). Add beef cut into 1 inch pieces(2 lb) a few pieces at a time, shaking to coat. Set aside as you coat remaining pieces.
2. Melt butter(3 tbsp) in 4 - 5 quart dutch oven or large pot over medium heat. Brown meat, ¼ at a time. Remove when browned and set aside until all meat is browned. Put chopped onion(1 cup) and minced garlic(2 cloves) in pot. Cook and stir until tender.
3. Return all meat to pot. Stir in beef broth(4 cups), remainder of flour mix, dried thyme(1 tsp), Badia Complete Seasoning(1 tsp), and bay leaf(1). Bring to boiling, then reduce heat. Simmer, covered, for 1½ hours.
4. Check seasonings. Add salt and pepper, if needed.
5. Stir in chopped carrots(5), chopped parsnips(2), chopped scallions(3), frozen green beans or peas(16 oz), and sliced celery(1). Return to boiling, reduce heat. Simmer covered, about 30 minutes or until meat and vegetables are tender.
6. Just before serving, discard bay leaf. Stir in parsley(1/2 cup). Serve topped with chives, if using.