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1. Cut beef into 1 to 1.5 inch cubes. Clean and pat it dry with a paper towel to absorb excess moisture.
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2. Combine 2 tablespoons flour, 1 teaspoon salt, and black pepper in a bowl. Toss beef in flour mixture.
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3. Heat oil in a Dutch oven over medium-high heat. Cook beef in batches so as not to crowd the pan, stirring often, for 4-6 minutes or until brown. Remove beef from Dutch oven and set aside. Cook remaining beef in the same manner and remove it when done.
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4. Add 1 cup of the broth into the Dutch oven. Stir to loosen particles from bottom of Dutch oven. Add remaining salt, cayenne pepper, garlic, ginger, cinnamon, thyme, bay leaf and 3 more cups of broth. Return beef to the Dutch oven. Cover, reduce heat to low, and cook for about an hour, stirring occasionally.
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5. In the meantime, wash, peel and cut the vegetables as detailed above. Add the diced onion, mushrooms, potatoes, turnips and carrots to the stew. Cover and cook, stirring occasionally for about an hour or until beef is fork tender.
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6. In a small bowl or cup, whisk together remaining 2 tablespoon flour and remaining 1/2 cup broth until smooth then add it into the stew.
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7. Cook, stirring often until thickened. Remove bay leaf and cinnamon stick.
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8. Garnish with thyme and serve.
