Beer-Braised Beef with Onion, Carrot, and Turnips

$ 2.32 per serving.Ask your butcher to cut up a 1-pound roast for you, or buy a bigger one (especially if it's on sale) and freeze the rest for later. Use a dark beer that is not too strong; the strong drink will outweigh the rest of the ingredients.
Preheat the oven to 300°.Pour the flour into a shallow bowl. Heat the oil in a roasting pan over medium-high heat. Sprinkle beef evenly on all sides with 1/2 teaspoon salt and pepper; roll in flour. Add the beef to the skillet; cook for 10 minutes, until browned on all sides. Add the broth and the following 3 ingredients (via the bay leaf), scrape the pan to remove any browned bits; bring to a boil. Cover and bake at 300 ° C for 1 1/2 hours. Add the carrots, cover and cook for 25 minutes. Add the remaining 1/2 teaspoon salt, turnips, and onions; cover and cook for another 1 hour and 5 minutes, or until the vegetables are tender and the beef is fork - tender.Remove the beef and vegetables from the pan; discard the bay leaf. Cover beef mixture; keep warm. Let the cooking liquid sit for 10 minutes. Place a zippered plastic bag inside a 2-cup glass container. Pour the cooking liquid into a bag; let it stand for 10 minutes (the fat will rise up). Close the bag; carefully cut off the bottom 1 corner of the bag. Drain the cooking liquid into a medium bowl, stopping until the fat layer opens; remove the fat. Serve the finished liquid with beef and vegetables. Sprinkle each serving with 1 tablespoon of parsley.