Step 1

Prepare the steak. Pat the steak dry with paper towels and cube into 1½-inch cubes. Season with salt and pepper.

Step 2

In a large dutch oven or a pot with a heavy bottom over medium-high heat, heat the oil. When the oil shimmers, add half of the cubed chuck steak and sear on all sides until browned, about 4-6 minutes. Remove the steak to a plate and repeat with the remaining steak.

Step 3

Remove the steak from the plate and add the mushrooms. Cook the mushrooms until tender and lightly browned, stirring occasionally, about 2-3 minutes.

Step 4

Lower the heat to medium. Add the cut turnips, carrots, onions and celery stalks to the pot and cook until slightly softened, stirring occasionally, about 4-5 minutes.

Step 5

Add garlic and cook, stirring constantly, until fragrant, less than 1 minute.

Step 6

Add the tomato paste and cook, stirring constantly, until slightly darker in color, about 1-2 minutes.

Step 7

Add half of the beef broth, scraping up any browned bits on the bottom of the pan.

Step 8

Add the remaining beef broth, bay leaf and thyme. Bring the beef stew to a boil. Then reduce the heat to medium-low and bring to a simmer. Cover the pot and cook for about 50-60 minutes, or until the beef is tender.

Step 9

Remove the bay leaf and thyme. Garnish with parsley and serve. Enjoy!