Step 1

In a large zip top bag or bowl, add stew meat, salt, pepper and 1/2 cup flour. Seal bag and shake or stir together to coat meat with flour.

Step 2

Over medium-high heat, add 2 tablespoons olive oil to large pot. Add half of stew meat and brown on all sides.

Step 3

Remove browned meat with slotted spoon to a large bowl and repeat process, adding additional 2 tablespoons olive oil and remaining stew meat.

Step 4

After all meat has been removed and set aside to rest, add onion to pot and sauté for 3-4 minutes.

Step 5

Add garlic and let cook until fragrant.

Step 6

Add half of beer to deglaze pot, scrapping the browned bits from bottom with a wooden spoon.

Step 7

Add carrots, parsnips, potatoes, beef broth, tomato paste, bay leaf, thyme and browned meat and bring to boil.

Step 8

Reduce to simmer and allow to cook over low heat for two hours.

Step 9

In a small bowl, whisk together remaining beer and 1/4 cup flour.  Stir into stew until stew has thickened.

Step 10

When serving, sprinkle individual bowls with parsley, if desired.