Cut meat into 1-inch pieces. In a large skillet brown meat, half at a time, in hot oil. Drain off fat. In a 3 1/2- or 4-quart slow cooker stir together turnip, carrot, potato, onion, tapioca, salt, pepper, and thyme. Stir in meat and the beef broth.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Maeks 4 or 5 servings.