Beef and Root Vegetable Stew

Name: Beef and Root Vegetable Stew
Ingredients: 2 pound chuck roast, trimmed of fat and cut into 1'' pieces; Coarse ground Kosher salt; Freshly cracked black pepper; 1 tablespoon olive oil; 1 tablespoon butter; 1 medium medium shallot, diced; 3 cloves of garlic, minced (about 2 teaspoons); 3 tablespoons tomato paste; 2 teaspoons Dijon mustard; 1 cup red wine (recommend Cab Sav, Chianti, something robust); 1 bunch fresh thyme, about 6 sprigs about 6 sprigs; 1 sprig fresh rosemary; 4-7 cups Kitchen Basics Unsalted Beef Stock, divided, with 1 cup reserved for thickening (amount depends on cooking method); 2 tablespoons Worcestershire sauce (Lea and Perrins brand for gluten-free); 1 tablespoon brown sugar; 3 cups 1/2'' diced butternut squash (1'' dice for Instant Pot) (about 1 pound); 2 cups 1/2'' diced turnip (1'' dice for Instant Pot) (about 2 medium turnips); 1 cup 1/4'' diced carrot (about 2 medium carrots); 2 tablespoons cornstarch