1. Dry the beef cubes with paper towel (to reduce splattering) and season with 1/2 tsp of salt and 1/4 tsp of pepper. Working in batches, heat 1 tbsp of oil in a large skillet over high heat. Brown the meat, then set it aside, add more oil, and brown another batch of meat. Don't overcrowd the pan. Put the browned beef cubes in the warming slow-cooker.

2. Deglaze the pan with a small bit (about 1/2 cup) of beef broth to loosen all the tasty bits in the pan. Dump all this into the slow cooker.

3. Add a bit more oil to the pan and add the sliced onions, smashed garlic, celery, carrots and turnips. Cook over medium-high heat for about 5-6 minutes. Put all this into the slow cooker. Do not add the mushrooms until near the end of the cooking time.

4. Add the beef broth, bay leaf and thyme to the slow cooker. Set it on high and cook for 3-4 hours, stirring a few times during the process.

5. When the beef is tender, add the mushrooms and cook for an additional 20 minutes. Season with salt and pepper, and dig in!