Beef Stew with Root Vegetables

Ingredients

• 4 cups beef broth as needed
• 2 pounds beef stew meat 
• 1 can bottle beer 
• 8 servings pepper black freshly ground
• 1 tablespoon butter 
• 2  carrots roughly sliced
• 2 tablespoons flour all-purpose
• 8 servings parsley fresh minced for garnish
• 3 cloves garlic minced
• 0.5 teaspoon kosher salt 
• 3 tablespoons olive oil 
• 1 medium onion diced
• 0.5 teaspoon paprika 
• 2  parsnips roughly sliced
• 1.5 teaspoons sugar 
• 2 tablespoons tomato paste 
• 1 small turnip roughly sliced
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan

Directions

1. Watch how to make this recipe.
2. Heat the oil and butter in a pan and brown the beef.
3. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes.
4. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then 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. If the liquid level gets too low, add more broth as needed.
5. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
6. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour.
7. 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.
8. To finish, add the parsley and stir through the stew.