1. Melt 115g (4 oz) of butter in a large Dutch oven or heavy pot over medium-high heat, approximately 200°C (392°F).

2. Add 500g (1.1 lbs) of beef pieces to the pot and cook until they are nicely browned on all sides.

3. Remove the browned meat from the pot and set it aside on a plate.

4. Add 1 large chopped onion, 3 cloves of minced garlic, and 1 bay leaf to the pot and cook until the onion is softened, which should take around 5 minutes.

5. Now add 2 medium chopped parsnips, 2 medium chopped carrots, and a handful of chopped parsley to the pot. Continue to cook for an additional 5 minutes, or until the vegetables become slightly tender.

6. Add 2 tablespoons of brown sugar, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together, then cook for 1 minute, allowing the spices to release their fragrance.

7. Return the browned meat back to the pot along with 250ml (8.4 fl oz) of beer, 125ml (4.2 fl oz) of water, and 2 tablespoons of tomato puree. Stir to combine, then bring the mixture to a rolling boil.

8. Reduce the heat to low, approximately 160°C (320°F), and cover the pot with a lid. Simmer the stew for 30 minutes, or until the meat is tender and falls apart easily.

9. Taste and adjust the seasoning as needed to achieve the perfect flavor balance.

10. Serve the delicious braised meat alongside cooked potatoes and a refreshing side of green salad, beautifully garnished with chopped parsley if desired.