1. Pat steak dry with paper towels and season with salt and pepper. 2. Heat oil in Dutch oven over med-high heat until just smoking. 3. Cook beef until well browned all over, 6-8 minutes. 4. Transfer to plate. 5. Melt butter in now-empty pot. 6. Add carrots, parsnips, onions, and 1/2 teaspoon salt and cook until browned, 6-8 minutes. 7. Stir in flour and cook until golden, about 1 minute. 8. Add broth, beer, and beef, along with any accumulated juices, and bring to boil. 9. Decrease heat to med-low and simmer, covered, until beef and vegetables are tender, about 10 minutes. 10. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
