Directions 9 steps | 95 Minutes
Prepare the steak. Pat the steak dry with paper towels and cube into 1½-inch cubes. Season with salt and pepper.
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.
Remove the steak from the plate and add the mushrooms. Cook the mushrooms until tender and lightly browned, stirring occasionally, about 2-3 minutes.
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.
Add garlic and cook, stirring constantly, until fragrant, less than 1 minute.
Add the tomato paste and cook, stirring constantly, until slightly darker in color, about 1-2 minutes.
Add half of the beef broth, scraping up any browned bits on the bottom of the pan.
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.
Remove the bay leaf and thyme. Garnish with parsley and serve. Enjoy!