Season the meat with salt and pepper. Heat the oil in a large, heavy pan over medium-high heat. Add the meat in batches, and brown the pieces on all sides. Transfer the browned meat to a platter and cover it loosely with aluminum foil.
Add the onion and cook until it is softened and lightly browned, stirring frequently. Add the garlic and cook for 30 seconds. Return the meat to the pan, and sprinkle the flour evenly over the meat, turning to cook until it is golden brown.
Stir in the Kitchen Accomplice Beef Broth Concentrate or Beef Bone Broth Concentrate, water, tomato paste, rosemary and bay leaf, stirring to scrape all browned cooking bits from the pan. Cover the pan, reduce the heat, and simmer the stew for 1 hour.
Add the carrots, turnips and potatoes to the stew and cook until they are tender, about 25 minutes.
Add the peas, and cook for 5 minutes more. Season the stew to taste with salt and pepper and serve.