Heat the oil in a Dutch oven over medium-high heat. Add pork, and cook 6 minutes or until browned, stirring occasionally. Remove pork from pan, and wipe pan with a paper towel, leaving browned bits on bottom of pan. Add onion, celery, and water; cook 3 minutes, scraping pan to loosen browned bits. Return pork to pan. Add tomato paste and the next 6 ingredients (tomato paste through bay leaves), and bring stew to a boil. Cover, reduce heat, and simmer 1 hour.

Stir in parsnip and apricots; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until pork is tender. Discard bay leaves; sprinkle with parsley.