Preparation:
Rub meat with flour, salt, thyme, pepper, and dry mustard. Melt butter in Dutch oven; add meat, brown on both sides. Reduce heat; add garlic, baly leaf, celery stalk, bouillon, wine and worcestershire sauce. Cover; simmer 1/2 hour, turning meat every 15 minutes. Add carrots, turnips and onions; continue cooking 45 minutes or until tender. |
