Heat a large dutch oven over medium-high heat. Add the oil and heat until shimmering.

Sprinkle the beef with 1 teaspoon of salt. Add the beef to the pot in a single layer (you’ll likely need to work in batches) and cook until browned on all sides, about 5 minutes per batch. Add additional oil as needed between batches. Remove all beef to a bowl and set aside. 

Add ½ cup beef broth and vinegar to the dutch oven and scrape up the browned bits on the bottom of the pan over medium-high heat.

Add the beef back to the skillet along with the beef broth, tomato paste, Worcestershire sauce, and bay leaf. Bring to a boil, reduce to a simmer, and cover. Cook over low heat for 1 ½ hours or until beef is tender.

Add the turnips, carrots, onion, celery, garlic, and remaining 2 teaspoons salt. Stir to combine.

Remove ½ cup of liquid from the pot to a small bowl or measuring cup. Sprinkle with the xanthan gum and whisk well to incorporate. Return mixture to the pot and simmer uncovered for 45 minutes or until vegetables are tender, stirring occasionally.

Remove bay leaf and sprinkle with parsley before serving.