Dredge the beef in the seasoned flour, shaking off the excess.
Heat the oil in a large heavy skillet and brown the meat on all sides.
Transfer to a heavy pot or slow cooker.
Using the same skillet, saute the onions until lightly browned and transfer to the pot.
Add the carrots, potatoes, and turnips to the pot.
Deglaze the skillet with the coffee and add to the pot.
Add the wine and thyme, stirring to combine all the ingredients.
Cover tightly and bake in a preheated 300F (150C) oven, or simmer over a very low flame on the stove top, or cook in the slow cooker set on high, for 2 to 3 hours.