Heat stock pot over medium heat. Add in the butter. Once butter is melted, add in the onion and cook for 5 minutes (or until translucent)
While stock pot is heating and onions are cooking, dice stew meat into 1-inch cubes. Add kosher salt and pepper as well as flour. Stir to combine so that all stew meat is well coated.
Once onions are translucent, add stew meat to stock pot and brown with the onions. About 10 minutes.
Once stew meat is browned, add in water to cover beef completely. Cover and let simmer for 1 hour and 30 minutes, or until meat is tender.
Once meat is tender, add in peeled and cut carrots, peeled and cubed turnip, as well as potatoes. Let simmer for an additional 30 minutes or until vegetables are fork tender.
Add <g class="gr_ gr_102 gr-alert gr_gramm gr_run_anim Grammar only-del replaceWithoutSep" id="102" data-gr-id="102">in </g>chopped parsley and stir to combine.
Serve with fresh bread, sour cream and additional salt and pepper.