In a large pot sear the meat in the vegetable oil and season with salt, pepper and cayenne.
Once the meat is no longer pink, remove from pot, but keep juices
Add onions and garlic and saute for 5 minutes or so, til onions are translucent
Add tomato paste, thyme and just enough beer to thin out the sauce, simmer for another 5 minutes, stirring frequently so nothing sticks to the pot
Stir in the meat until coated with the onion sauce stuff, then add the rest of the beer and the beef broth and bring to a rolling boil
Reduce heat to simmer, add carrots and turnips (or potatoes), cover and simmer for at least an hour, stirring occasionally.