1. Trim any excess fat off the beef and cut into 2" cubes. 2. Heat the oil and butter in a pan. I use a Dutch oven. 3. Season beef with salt & pepper. Add beef to hot pan and brown the beef. 4. Remove the beef from the pan, (I moved the beef to the outsides of the pan) throw in the garlic and onions and cook until softened, about 3 minutes. 5. Pour in the beer, 1/2 of beef broth, (I started with 1/2 the beef broth and added more when necessary, I only used 2 cups total) 6. Add Worcestershire sauce, tomato paste, sugar, paprika. 7. Return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. *This may take longer depending on how large your beef chunks are. 8. If the liquid level gets too low, add more broth as needed. 9. About 30-45 minutes before the beef is tender, add the carrots, potatoes, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes. 10. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour / Wondra. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook. 11. To finish, add the parsley and stir through the stew. ---------------------------------------------------------------------------
Nutrition
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