Beef Carbonnade with Vegetables: Belgian Beef Stew

Ingredients

• 2 tablespoons all-purpose flour, plus 1 teaspoon
• 1/2 to 3/4 teaspoon smoked paprika
• 1 1/2 pounds top or bottom round roast, cut into 1 1/2-inch chunks
• Kosher salt and freshly ground black pepper
• 4 teaspoons olive oil
• 1 large onion, sliced, about 3 cups
• 4 cloves garlic, coarsely chopped
• 1 (12-ounce) bottle beer, brown ale or dark beer (recommended: Michelob Amber Bock or Newcastle)
• 3 cups low-sodium beef broth
• 1 tablespoon molasses
• Small bunch thyme sprigs
• 1 pound baby red skinned potatoes, halved or quartered if large
• 3 medium carrots, cut into 1-inch pieces (about 8 ounces)
• 2 medium parsnips, cut into 1-inch pieces (about 8 ounces)
• 1 teaspoon unsalted butter, melted
• Chopped fresh parsley leaves, optional

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