In a large Ziploc bag, combine meat with flour, salt, and pepper. Shake well to lightly coat beef. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add meat and sear on all sides until golden brown and slightly crusty, about 6 minutes. Remove with a slotted spoon and set aside.

Add remaining 2 tablespoons olive oil, parsnips, carrots and onions and sauté until vegetables just beginning to soften and brown, about 8 minutes. Add garlic and cook 1 minute more. Add tomato paste and sauté 2 minutes. Carefully add red wine and use a wooden spoon to scrap up all the brown bits on the bottom of the pan. Simmer 2 minutes and add beef, beef stock, thyme and bay leaves. Bring to a boil, reduce to a simmer and cook 30 to 40 minutes or until vegetables are tender and broth is thickened.

While stew is simmering, make biscuits. Preheat oven to 450℉.

In a small bowl combine soy milk and vinegar and set aside for 5 minutes. In a large bowl, combine flour, baking powder, baking soda and salt and stir. Using fingers, fork or pastry cutter, work in shortening until it resembles coarse crumbs. Stir in scallions. Make a well in the center and add soy milk. Stir to combine, just until dough comes together. Turn out onto lightly floured surface and knead a few times until the dough completely comes together and is fairly smooth. Flatten dough with hands to 1/2-inch thick and cut out biscuits with a 1-inch round cookie cutter, re-rolling and using scraps.

Bake 15 to 18 minutes or until tops are golden brown. Serve warm with beef stew.