1Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 tsp salt and pepper. Add beef to pan; sauté 10 minutes or until browned. Remove from pan. Add onion,bay leaves, and thyme sprigs to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
2Uncover; stir in tomato paste. Increase heat to medium-high. Add carrot, rutabagas, barley, garlic cloves and mushrooms; saute three minutes.
3Add browned beef, 1/2 tsp. salt, water, broth, Worcestershire sauce, and beer; bring to boil. Reduce heat and simmer, covered for 1 1/2 hours. Discard bay leaves and thyme sprigs.
To serve; garnish with chopped parsley if you like.