Preparation

• Heat the oil in a 7- or 8-quart pot or Dutch oven over medium-high heat. Pat the meat dry and season generously with salt and pepper. Arrange about one-third of the beef cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate, and brown the remaining beef in two more batches, adding more oil if needed.
• When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary. Set the pot over medium-high heat, add the shallot and rosemary, and sauté until the shallot begins to soften, about 2 minutes. Add the tomato paste, garlic, and mustard, stirring to incorporate, and sauté for another 30 seconds. Add 1/2 cup ale to the pot, stirring and scraping the bottom of the pot with a wooden spoon to dislodge the caramelized drippings. Add the remaining ale and the broth.
• Return the meat to the pot and bring the stew to a boil. Lower the heat, cover, and continue to cook for about 1 hour, until the meat is tender. Add the rutabaga, carrots, and parsnips, and cook until the vegetables are tender, another 20 to 25 minutes.
• In a small bowl, combine the butter and flour until fully blended. Add the mixture by the tablespoonful to the stew, and continue to cook until slightly thickened.
• Add the green beans and cook for another 3 to 5 minutes, until crisp-tender. Season to taste with salt and pepper, stir in the parsley, and serve.