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Warm olive oil in a large Dutch oven or heavy soup pot over medium high heat. Pat the beef very dry with a paper towel and, working in batches, place the beef in the pot, leaving space between each piece (if you crowd the pan, the pieces will not brown.) Leave the beef undisturbed for 2 or so minutes on the first side, flip and brown the other sides briefly. Transfer beef to a plate along with its juices. Repeat with remaining beef, adding more oil if needed.
Reduce heat to medium, add the onion and sauté until soft and translucent, about 3 minutes. Add in garlic and tomato paste, cook 20 seconds until fragrant.
Return partially cooked beef back to the pot along with the crushed tomatoes, beef broth, and all the seasonings. Bring to a boil, them reduce heat to a gentle bubble. Place lid on pot and simmer for 90 minutes.
Add the rice and cook at a simmer for another 30 minutes or so until rice and beef are tender. (It will seem like the tiniest bit of rice, but it will absorb the liquid and expand a lot.)
Stir in the chopped parsley. Taste and adjust seasoning.