Heat up olive oil in the dutch oven on the stove top. When the oil is hot, add the steak. Cut the steak into pieces as needed to fit into the dutch oven. Sear for two minutes per side. Set steak aside on glass plate.
Place the sirloin steak in the dutch oven and sear on both sides for two minutes. You may need to cut this large steak up in a couple pieces so that it fits. Once browned on both sides, set the steak aside on a glass plate. With the steak set aside on a plate add in some red wine. Then, set your steak on the red wine.
One of the most important steps in preparing Sirloin steak tips (or any cut of beef) for the slow cooker is to brown the meat. Although you can add raw meat directly to the slow cooker, browning (or searing) the meat adds a lot more of the deep, rich flavor that you expect from a beef stew.
Add the beef back to the skillet along with the beef broth, tomato paste, Worcestershire sauce, and bay leaf. Bring to a boil, reduce to a simmer, and cover. Cook over low heat for 1 ½ hours or until beef is tender. Add the turnips, carrots, onion, celery, garlic, and remaining 2 teaspoons salt.