Beef and Vegetable Stew

1. Trim the beef of all visible fat and cut into 1" cubes. Place the beef in a large bowl. Sprinkle the beef with the flour, turning to coat. 2. Warm the oil in a large non-stick pot over medium-high heat. 3. Working in batches, add the beef and cook, turning consistently for 3 to 5 minutes, until lightly browned. Remove with a slotted spoon and place in a bowl. Pat with paper towels to remove excess fat. 4. Add the onion and garlic to the pot. Cook, stirring frequently, for 6 to 7 minutes, or until the onion is tender. 5. Stir in the wine, beef broth, tomato paste, and thyme. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. Bring to a boil. 6. Return the beef to the pot. Partially cover and simmer for 1 hour, or until the beef is tender. 7. Add the turnips, potatoes, carrots, and parsnips and simmer for 30 minutes. Add the mushrooms and simmer for 20 minutes. Season to taste.