Beef stew with root vegetables

Ingredients:

• 900 g of beef pulp for stewing (flank, shank)
• 2 carrots, cut into large circles
• 2 parsnips, coarsely sliced
• 1 small turnip, coarsely sliced
• 3 tbsp. l. olive oil
• 1 tbsp (15 g) butter
• 3 crushed cloves of garlic
• 1 medium onion, diced
• 1 can or bottle of beer
• 4 cups beef broth (or more as needed)
• 1 tbsp Worcestershire sauce
• 2 - 3 tbsp tomato paste
• 1.5 tsp sugar
• 1/2 tsp paprika
• 1/2 tsp coarse salt
• Ground black pepper
• 2 tbsp. wheat flour (optional)
• Chopped fresh parsley (for garnish)

Preparation:

1. Heat oil in a saucepan and fry the beef. Remove the beef, add the garlic and onion, and cook until softened, about 3 minutes.
   
   Add beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt, and a little pepper. Then return the meat to the pan, cover, and simmer over low heat until tender, 1.5–2 hours. If the liquid level is very low, add more broth.
2. Add the carrots, parsnips, and turnips to the pan and continue to simmer until the vegetables are tender and the liquid has evaporated, about 30 minutes.
   
   If the stew is still too runny, remove a cup of the cooking liquid and stir it into the flour. Pour the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew thickens. The meat should be very tender; if it's tough, continue cooking for a while.
   
   Finally, add the parsley and stir the stew.