Preheat the oven to 325°.

Sprinkle the chunks of beef with 1/2 teaspoon salt and the pepper. Heat the butter and oil over medium high heat in a large dutch oven. Add the chunks of beef and brown them all over, turning occasionally with tongs. Transfer the meat to a shallow bowl. If there is significant liquid in the pot, pour it over the beef.

Add the remaining tablespoon of olive oil to the dutch oven. When oil is hot, add the onions and remaining 1/4 teaspoon kosher salt. Stir to combine and cook the onions over medium heat, until they are softened and start to take on some color. about 10 minutes. Sprinkle the flour over the onions and stir until well combined and flour doesn't appear dry anymore. Add the beer, beef broth and tomato paste. Stir to combine.

Stir the carrots into the pot and continue to braise, covered for one hour. Taste for seasoning and add additional salt or pepper if desired. Sprinkle with chopped parsley.

Serve with boiled red potatoes or buttered noodles.