Heat oil in a large Dutch oven or heavy pot; brown the meat half at a time, adding garlic to the second half of the browning.

Drain off excess fat and return all meat to the Dutch oven.

Add remaining ingredients except for the parsley.

Bring to a boil and then turn down the heat, cover the pot, and simmer for 2 hours, stirring occasionally.

Uncover and simmer for another 30 minutes or so until desired consistency.

Stir in parsley just before serving.