Brown the Beef : Pat the beef cubes dry with paper towels and season generously with salt and pepper. In the Dutch oven, warm the olive oil and butter over medium-high heat. Once the butter foams, add the beef in a single layer, working in two batches if necessary to avoid crowding the pot. Sear until a deep brown crust forms on all sides, about 5-7 minutes per batch. Use tongs to transfer the seared beef to a plate and set it aside.
Sauté the Aromatics : Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until they soften and turn translucent, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
Deglaze and Build the Foundation : Pour the dark ale into the pot, using a wooden spoon to scrape up any browned bits from the bottom. Let the ale bubble and reduce by about half, which should take 3-4 minutes. Whisk in the beef stock, balsamic glaze, tomato purée, brown sugar, and smoked paprika until smooth.
Begin the Simmer : Return the seared beef and any accumulated juices to the pot. The liquid should almost cover the meat. Bring the mixture to a low simmer, then reduce the heat to maintain a very gentle heat. Cover the pot tightly.
Slow Cook for Tenderness : Let the stew cook on low for 2 hours. The goal is to keep the liquid barely bubbling. This slow, gentle cooking is key to making the beef exceptionally tender.
Add the Vegetables : Uncover the pot and add the prepared carrots, parsnips, and turnip. Stir everything to combine, ensuring the vegetables are submerged in the broth. If the liquid level seems low, add an extra splash of beef stock.
Final Simmer : Replace the lid and continue to cook until the vegetables are fork-tender and the beef is falling apart, about another 60-75 minutes. Taste and adjust seasoning with more salt and pepper if needed. For a naturally thicker gravy, you can remove the lid for the final 15-20 minutes of cooking to allow the sauce to reduce.
Garnish and Serve : Ladle the hot stew into bowls. Sprinkle generously with fresh, chopped parsley just before serving for a burst of color and freshness.
