Beef Stew with Root Vegetables

foodnetwork.com

barbcarp

3 tablespoons olive oil

1 tablespoon butter

2 pounds beef stew meat

3 cloves garlic, minced

1 medium onion, diced

1 can or bottle beer

4 cups beef broth, more as needed

1 tablespoon Worcestershire sauce

2 to 3 tablespoons tomato paste

1 ½ teaspoons sugar

½ teaspoon paprika

½ teaspoon kosher salt

Freshly ground black pepper

2 carrots, roughly sliced

2 parsnips, roughly sliced

1 small turnip, roughly sliced

2 tablespoons all-purpose flour, optional

Minced fresh parsley, for garnish

Directions at foodnetwork.com

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