Beef Stew (Low-Carb)

Heat a cast iron dutch oven over high heat. Add 1 tablespoon of oil.
2 tablespoons canola oil
Season the beef with salt and pepper.
1½ pounds beef stewing meet, 1 teaspoon salt, ¼ teaspoon black pepper
Add the beef to the pan in a single layer and sear for a few minutes until well browned. Remove the beef from the pan and set aside.
Add another tablespoon of oil to the pan, then add the onions, carrots, garlic, and fresh thyme. Mix well and cook until the onions are tender.
1 cup onion, 2 carrots, 2 cloves garlic, 4 fresh thyme sprigs
Add the vinegar. Scrape any brown bits off the bottom of the dutch oven.
2 tablespoons red wine vinegar
Add the broth, beef, bay leaves, turnips, and butter. Mix well, then bring everything to a boil.
4 cups low-sodium beef broth, 2 bay leaves, 1 pound turnips, 2 tablespoons butter
Once the mixture is boiling, reduce to a simmer. Cook for 45 - 60 minutes until the turnips and beef are tender.