Rinse vegetables in colander.
Chop the onions, dice the potatoes, slice the carrots, and dice the turnips (if using) roughly, remove individually to bowls.
Combine the flour, salt, and pepper in the pie plate.
Cut the chuck roast into bite-sized chunks, then dredge well in the flour mixture.
Warm the oil and butter in the dutch oven over a medium heat.
Add the beef chunks, in phases if necessary, and throughly brown.
Remove the browned beef to another pie plate.
Scrape up the fond, and soften the chopped onion for about 4-5 minutes, adding more oil if necessary.
Add in the diced potato, and sauté for another 4 minutes.
Return the beef chunks to the pot and scrape up any additional fond that has accumulated.
Then add enough vegetable stock (substituting the bottle of bitter if you like) to completely cover (about 1.5 quarts), add the sprig of thyme, bring to a boil, then turn down to simmer.
Simmer for about 60 minutes, or until the beef chunks and potatoes are tender.
Add the carrots and turnips, and more stock if necessary, and continue to cook until they are done.
Adjust the seasonings, then serve in bowls with the pickled cabbage (or beets), warm crusty bread, and butter.