Heat oven to 325 degrees with rack in lower third of oven

Pat beef dry then place 3 Tbsp flour, salt, pepper and cayenne in large bowl. Toss beef in flour to coat. Heat 1 Tbsp oil in large Dutch oven over medium heat until shimmering. Add half the beef and brown on all sides about 8 minutes. Remove from pot and set aside. Repeat with 1 Tbsp oil and the remaining beef removing from pot when browned.

Add bacon to pot and sauté until crispy stirring often about 6 minutes. Stir in onions and cook until softened about 6 minutes. Add garlic, thyme, tomato paste and flour and cook 1 more minute.

Slowly whisk in beef broth scraping up any brown spots in the bottom of the pan then add beer and browned beef along with any juices from beef. Stir in carrots, turnips and bay leaves.

Bring back to a simmer then cover leaving lid partially askew and place in oven for 1 hour. Remove from oven and stir well. Return to oven and cook another 1 -1½ hours until sauce is thick and meat is fall apart tender.

Remove form oven and take out the bay leaves. Season with salt and pepper and serve over mashed potatoes garnished with chopped parsley.