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Sprinkle beef with salt and pepper.
Heat oil in a large, heavy skillet over medium-high heat.
Working in two batches, brown beef on all sides, 5 to 6 minutes per batch.
With a slotted spoon, transfer beef to a slow cooker.
Return skillet to medium heat and add onion and garlic.
Cook, stirring frequently, until softened, about 5 minutes.
Stir in tomato paste and cook, stirring, for 1 minute.
Add beer and scrape bottom of the skillet to loosen any browned bits.
Pour mixture into the slow cooker.
Add parsnips, carrots and bay leaves to the slow cooker.
Cover and cook until beef is very tender, about 4 hours on high or 8 hours on low. Discard bay leaves and serve.