Beef and Beer Stew with Root Vegetables

Name: Beef and Beer Stew with Root Vegetables
Ingredients: 2 pounds beef stew meat, chuck, shoulder or bottom round; 2 bay leaves; 1 tablespoon dry thyme; 1 tablespoon dry rosemary; 1/4 cup vegetable oil; 2 tablespoons butter; 1 cup onions, peeled and diced; 1/4 cup flour; 12 ounces dark beer; 1 quart hot beef broth; 1/2 cup crushed tomatoes; 2 teaspoons salt; 2 teaspoons ground black pepper; 1/2 cup carrots, peeled and diced; 1/2 cup celery, peeled and diced; 1 cup rutabaga (wax turnips), peeled and diced; 1 cup parsnips, peeled and diced