Heat 1 1/2 tbsp oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tbspoil and beef.
Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste,and garlic, cook 1 minute, stirring frequently. Stir in stock and beer, scraping pan to loosen browned bits. Return meat to pan, bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrots, parsnips, and turnips,and potatoes. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Adjust salt and pepper to your taste. Place stew on top of creamy plolenta* (recipe on left) and garnish with fresh parsley.