Trim and cut the beef into one-inch-sized chunks. Pat dry.

Brown the beef in a large Dutch oven with olive oil over medium-high heat.

Sauté the diced onions in the same pot until translucent.

Add diced carrots and parsnips, cooking until softened.

Incorporate minced garlic and crushed juniper berries, then mix in tomato paste, brown sugar, Worcestershire sauce, salt, and pepper.

Deglaze the pot with amber ale and return the browned beef.

Add the bouquet garni and enough beef broth to cover. Simmer gently.

Let the stew simmer for 1.5 to 2 hours, stirring occasionally.

Skim off excess fat, then thicken with a flour slurry.

Adjust seasoning, mix in parsley, and serve hot.