Mince garlic followed by medium dicing the parsnips, carrots and julienne the onion. Mix together.
Preheat large stockpot to medium high heat. Add 2 T. olive oil followed by the previously diced vegetables, including the garlic. Stir and cook for 5-7 minutes, until fragrant.
Add additional 1 T. of olive oil to the pan followed by the AP flour to create a roux. Continue to stir and drag the spoon at the bottom of the pan to ensure everything is mixing together. Cook for 1 minute.
Deglaze the pan with cooking wine. Bring heat slightly down, to medium heat.
While everything is marinating together, cook beef tips separately in a cast iron pan or sauté pan over medium high heat. Season as desired (salt and pepper).
Once cooked, roughly 4-6 minutes, add to the stockpot. Stir.
Add broth to pan followed by the potatoes. Bring to a simmer.
Simmer for 15-20 minutes until the potatoes are tender. Season to taste (salt and pepper). Serve immediately.
This will freeze well if cooled down properly then stored in freezer friendly containers.