Place the flour in a shallow dish. Sprinkle the beef cubes with ½ teaspoon salt.

Coat the bottom of a large Dutch oven with 2 tablespoons vegetable oil and place over MEDIUM-HIGH heat. Dredge half of the beef (or as much as will fit comfortably in your pan) in flour and add it to the pan. Cook and stir for a few minutes until nicely browned. Remove the beef to a plate with a slotted spoon. Repeat procedure with remaining 2 tablespoons oil and remaining beef. Transfer last batch of browned beef to the plate and set aside.

Add the onion to the pan and cook, stirring occasionally for about 5 minutes or until softened. Stir in tomato paste and cook, stirring for a minute or two. Return the browned beef to the pan with the onions.

Stir in the beef broth and beer. Add the remaining ½ teaspoon salt, raisins, caraway seeds, and pepper. Increase the heat and bring to a boil. Cover, reduce heat to LOW, and simmer for 1 hour, stirring occasionally.

Uncover and increase heat as needed to bring to a low boil. Cook 30 minutes, stirring occasionally. Add the carrot, parsnip, and potatoes. Cover, reduce heat to MEDIUM-LOW, and simmer 30 minutes.

Uncover and bring to a low boil once more and cook for 10 minutes or until the vegetables are tender. Sprinkle with parsley and serve with bread and beer!