Add oil, onions, celery and garlic and cook, stirring often until softened, 7 to 9 minutes. Add potatoes, mushrooms, turnip, carrot, and return meat back to the pot. Stir in the bay leaves, thyme, Worcestershire sauce; season with salt and pepper. Add in the beef stock, and more water if beef and vegetables are not totally covered by liquid. Bring the stew to a boil, reduce heat to medium-low, cover with a lid. Cook until the vegetables have softened and the meat is tender, 45 to 60 minutes, stirring occasionally.