1/4 cup olive oil
3 pounds stew beef, cut into 1-inch pieces
1 TB salt
1 medium red onion (chopped finely)
3 large garlic cloves, minced
8 cups water (add 2 TB of Gravy Master or Better Than Boullion/Beef)
2 tablespoons tomato paste
1 tablespoon dried thyme
2 bay leaves
4 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
2 cups 1/2-inch pieces peeled carrots
1 turnip (peeled and quartered) for flavor only
1 cup flour (or instant mashed potatoes)

Heat oil in heavy large pot over medium-high heat. Add onion and brown then garlic and sauté 1 minute. Add beef and salt, then sauté until brown on all sides, about 5 minutes. Add beef stock, tomato paste, thyme, and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, add turnip, then cover and simmer 1 1/2 hours, stirring occasionally.

Add carrots simmer 20 minutes. Add potatoes simmer about 15 more minutes. Simmer uncovered until potatoes and carrots are tender. Discard bay leaves.

Thicken stew: 1 cup flour and 1/2 cup water - using a whisk, whisk flour and water in a 2 cup measuring cup, rubbing the whisk between your hands in a brisk motion. Slowly pour (drizzle) the flour mixture into the stew while briskly stirring. (All of the flour mixture will not pour into the pot, don't worry about what's left in the bottom of the cup, there should be enough of the mixture to thicken the stew.)

An alternative to thickening with flour is to slowly sprinkle 1/3 cup of instant mashed pototoes while stirring.

Serve hot.

Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.

Put a flaky crust over the leftover stew, for a change of pace.