Stew/Pot Roast with Veggies

We had a 4# package of stew meat, not the ground up for chili kind, but the beef chunks. We followed Ree's recipe here but changed a few things. Like making it a gravy instead of a soup. Big difference.

6 (3+3) Tablespoons Olive Oil 
2 Tablespoon Butter 
4# Beef Stew Meat (chuck Roast Cut Into Chunks) 
Salt And Pepper 
1 whole Medium Onion, Diced 
3 cloves Garlic, Minced 
6 ounces, weight Tomato Paste 
4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning 
Several Dashes Worcestershire 
6 whole Carrots, Peeled And Diced 
2 whole Turnips, Peeled And Diced (we used potatoes) 
4 Tablespoons Minced Fresh Parsley

Rinse, dry, and salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown about 1/3 of the stew meat until the outside gets nice and brown, about 2 minutes but DO NOT CROWD THE MEAT. (Turn it as it browns.) Remove the meat and put it on a plate. Add more of the meat to the pot and brown it, too. Remove it to the same plate and set the meat aside.

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.

Pour in the beef stock, stirring constantly. Add the Worcestershire, stir, then add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1½-2 hours.

After 1½-2 hours, add the diced turnips(potatoes) and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Sprinkle with extra minced parsley at the end.