Heat 1 1/2 tablespoons of oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon of salt and dredge beef in flour. Add beef to pan and brown on all sides. With a slotted spoon, remove browned beef to a plate and set aside. Add 1 1/2 tablespoons of oil to Dutch oven add beef and repeat until all beef is browned. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining half-teaspoon salt, raisins, caraway seeds and pepper; bring to a boil. Cover, reduce heat and simmer for 1 hour, stirring occasionally. Uncover, bring to a boil, and cook for 50 additional minutes stirring occasionally. Add carrot, parsnip and turnip. Cover, reduce heat to low and simmer about 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley and serve. Yield: 8 cups.