While the butter and oil are melting together, brown the steak in a skillet on the stovetop
When the meat is browned, set it aside
Add garlic and onions after 3 minutes and heat until soft but not browned
Now is the time to add the beer, beef broth, Worcestershire sauce, tomato paste, sugar, spice, salt, and pepper
Bring the beef back up to a simmer, cover it, and let it simmer for a further hour and a half to two hours, or until it reaches a very soft consistency
If the amount of liquid in the pot gets too low, add some more broth
Keep cooking the carrots, turnips, and parsnips in the simmering liquid for another half an hour, or until the veggies are soft
Remove one cup of the cooking liquid from the stew and mix it with the flour if the consistency of the stew is still too soupy. Repeat the process of mixing the flour mixture into the pan
Once it's the right consistency, simmer the stew for 10 minutes. Continue cooking tough meat until it's soft
Just before serving, mix in the parsley with the remaining ingredients
This recipe can be served with toast or a side dish of your choosing; the option is yours