In a large Dutch oven, or other heavy bottomed (oven safe) soup pot, heat 2 tablespoons of oil over medium high heat.
Once the oil's hot, add in half of the beef. Cook the beef, stirring occasionally, about 10 minutes or until browned on all sides. Using a slotted spoon, remove the beef to a waiting plate. Set aside. Repeat for the remainder of the beef.
Add the remaining tablespoon of oil to the pot, and heat over medium high heat. Add the onions & celery to the pot, and cook stirring occasionally until the onions are translucent.
To the pot add the flour, garlic, tomato paste, thyme, salt & pepper. Stir everything together to combine and let the mixture cook for about a minute.
Pour the beer in, and use a sturdy wooden spoon to scrape up any browned bits from the bottom of the pots to de-glaze it.
Add the beef back into the pot, along with the broth, and stir everything together until evenly combined.
Add the lid to the pot, and bake the stew in the oven for an hour at 350 degrees.
Remove the pot, and stir in the carrots, turnips, and potatoes. Cover the dish, return it to the oven, and bake for another hour and 20 minutes, or until both the beef and veggies are tender.
Carefully remove the stew from the oven, and stir in the parsley. Let the stew rest for 5 minutes.
Ladle into soup bowls and serve with crusty bread.