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1
1.
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2
Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks.
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3
Season, to taste, with salt and pepper.
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4
Toss well to coat evenly.
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5
Heat a Dutch oven over medium heat, and add the oil.
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6
Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch.
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7
Transfer the beef with a slotted spoon to a plate.
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8
3.
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9
Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn.
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10
Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon.
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11
Stir in the broth, molasses and thyme.
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12
4.
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13
Return the beef and any accumulated juices to the pot.
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14
Cover and reduce the heat to medium-low.
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15
Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours.
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16
Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
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17
5.
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18
Stir together the remaining 1 teaspoon flour and melted butter to make a paste.
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19
Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes.
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20
Remove from heat.
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21
Discard the thyme sprigs and season, to taste, with salt and pepper.
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22
If desired, sprinkle with parsley.
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23
Transfer stew to a serving bowl and serve.
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24
Nutritional analysis per serving
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25
Calories 354; Total Fat 9.5g (Sat Fat 3g, Mono Fat 5g, Poly Fat 1g) ; Protein 31g; Carb 33g; Fiber 5g; Cholesterol 67mg; Sodium 626mg.
