1. Dice the beef fry and place in a heavy-bottomed pot. Turn heat to medium and allow the meat to reach the same temperature as the pot. Cook until most of the fat has rendered, about 15 minutes.
2. Remove the beef fry from the pot with a slotted spoon and turn the temperature up to medium-high. Season chuck meat with one teaspoon salt and sear in the fat from the beef fry until nicely browned. Remove from pot.
3. Add the onions to the same pot (more oil probably isn’t necessary, but you can add a little if you’d like). Sauté, scraping up the browned bits, for about 10 minutes, then add the diced carrots and turnip. Cook until carrots have softened somewhat and vegetables are beginning to brown, about 10 minutes.
4. Add in sliced mushrooms and cook another five minutes, stirring often.
5. Add the meat and beef fry back to the pot, along with any accumulated juices. Season with two tablespoons mushroom powder.
6. Steep dried mushrooms in boiling water for 10 minutes, then discard mushrooms and reserve the water. Add the mushroom water, two cups stock, and soy sauce to the stew, making sure the meat is mostly covered.
7. Turn the heat to medium-low and simmer, covered, until the meat is fork-tender, about an hour and a half.
8. Ladle half a cup of broth into a bowl and mix with flour until no lumps remain. Stir back into the stew and allow to cook for five more minutes.
Dried mushrooms are available in grocery stores, usually in the produce aisle. Grind in a spice grinder or blender (Magic Bullet/Nutribullet, even if usually used for dairy, is probably okay, but ask your rav) until finely ground and use on chicken and meat for an insane umami boost. I know it’s not heimish, but it’s gooooood.