Trim the blade roast, removing any large pieces of fat. Cut the beef into inch-sized chunks and pat dry.
Heat the olive oil in a dutch oven over medium high heat. Add a few of the beef pieces to the dutch oven being careful not to crowd the pan. Allow to sear until browned on one side. Flip the beef and brown the other side. Remove the beef to a plate and set aside. Repeat until all of the beef is browned, adding a bit more olive oil to the dutch oven if it looks dry.
Once all the beef is browned, turn the heat down to medium low. Add the diced onions and sauté for a couple of minutes until they begin to brown. Add the carrots and parsnips and cook for another couple of minutes.
When the vegetables have just begun to soften, add the minced garlic, crushed juniper berries, tomato paste, brown sugar, Worcestershire sauce, kosher salt, and pepper. Sauté for another minute until the garlic is fragrant.
Turn the heat back up to medium high. Deglaze the pan with the beer, scraping up any bits that have stuck to the bottom of the dutch oven. Return the browned beef to the pot along with any accumulated juices.
Tie the parsley, thyme, and bay leaves together with twine to make a bouquet garni. Add to the Dutch oven along with the beef. Top with the beef broth, adding more if needed so the beef pieces are just barely covered.
Bring the liquid to a simmer, then cover and turn down to low. Skim off any foam that forms on top. Cook the stew on a very low simmer for 1 1/2 to 2 hours or until very tender.
When the beef if very tender, thicken the stew. Skim off any fat from the liquid and bring to a boil. Taste and adjust the seasoning if needed. Mix the flour with water to create a slurry. Add the slurry to the braising liquid and bring to a boil. Cook until the stew is thickened. Stir in the chopped parsley and enjoy!