Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef rump or chuck roast
   2      tablespoons   flour
     1/4  teaspoon      salt
     1/2  teaspoon      thyme
   1      dash          pepper
     1/4  teaspoon      dry mustard
   2      tablespoons   butter
   1      clove         garlic
   1                    bay leaf
   1                    celery stalk
   1      cup           beef bouillon
     1/2  cup           red wine or beef bouillon
   1      teaspoon      worcestershire sauce
   6      large         carrots -- peeled, cut in
                        -- chunk
   6      large         turnips -- peeled, quartered
   6      large         onions -- peeled, quartered

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.