Chop the onion and garlic. Chop the tomatoes and celery. Cut the carrots and parsnips into chunks.

Heat the oil in a large frying pan, add onions and garlic and cook for 3 minutes or until they are translucent.

Cut beef into large chunks then add beef and cook over high heat, until the meet has browned. Stir and add salt, tomato purée, tomatoes, carrots, celery, parsnip, water and beef stock.

Stir and pour everything in a casserole, add beer, thyme and rosemary.

Bring the stew to boil and reduce heat. Simmer slowly for 1 1/2 hour until tender.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender.

Drain well. Add the butter, milk and salt; mash.

Serve warm.