Heat olive oil in pot, over medium high heat. The oil must be hot enough to sear the beef. Use a paper towel to dry the cubes of beef. Toss beef in flour, seasoned with salt and pepper. Once oil is hot, place beef in pot and brown in a single layer. This step will take some time, but it is important to sear all sides of the beef. When beef is browned on each side, remove from pot and place in heat proof dish. Place next batch of raw beef in pot. Should require 3 batches of browning.
Lower heat to medium and add onion and garlic. Saute until onion starts to soften.
Add hardest vegetables to the pot first – carrots and parsnips. If the pot is becoming too dry, add a splash of beef stock. 7. Let cook for 5-10 minutes, until carrots and parsnips begin to soften.
Add the remaining vegetables – potatoes, brussel sprouts, turnips and return beef to the pot.
Bundle thyme with kitchen string and add to the pot, along with bay leaf.
Pour all but 1/2 cup of stock in. Bring to a boil and then drop to a simmer. Place cover on, leaving a gap for steam to escape and simmer for 1 to 1-1/2 hours, until all vegetables are tender. Once vegetables are tender, remove thyme and remove the lid.
Create a slurry by dissolving corn starch in the remaining stock. Pour into the stew. The slurry will help to thicken the stewing liquid.
Let stew simmer, uncovered, for an additional 10 minutes.
Serve stew with chunky bread…perfect for dipping.