Pat the beef dry and sprinkle generously with salt and pepper. Preheat the oven to 325F.
Add 1 tablespoon of the oil to a Dutch oven set over medium heat. Once hot, add half of the the beef and cook, stirring a few times, until nicely browned on all sides. Remove to a bowl and repeat with another tablespoon of oil and the remaining beef.
Add the remaining oil to the pan and sauté the onion and celery until tender, about 4 minutes. Stir in the rosemary, tomato paste, and garlic, and cook until fragrant, about 1 more minute.
Add the wine and cook until reduced by half, about 2 more minutes. Stir in the broth and bring to a simmer, then add the beef and any accumulated juices back into the pan.
Cover the pot with a tight fitting lid, transfer to the oven and let cook for 1 hour.
Remove from the oven, add the zucchini, turnip, and carrots, and stir to combine. Return to the oven and cook another 30 to 45 minutes, until tender.
To thicken the broth, push the meat and vegetables to the side and whisk the glucommanan into the liquid. It will continue to thicken as it sits.