1 1/2 lbs. boneless chuck, cut into 1 1/2 inch cubes
2 tbsp. butter
1 tbsp. vegetable oil
1 lg. turnip, cut into 1 inch pieces
1 lb. sm. white onions, peeled
1 lb. carrots, cut into 1 inch pieces
3 tbsp. flour
1 c. beef bouillon
1 c. burgundy wine
Dash of Worcestershire sauce
6 peppercorns
3 bay leaves

Heat butter and oil in a 3 quart glass casserole for 20 seconds. Brown beef, turnip, onions and carrots for 4 minutes. Add flour, stir and cook for 2 minutes. Add bouillon, wine, Worcestershire sauce, peppercorns and bay leaves. Cover and cook on low setting for 1 hour. Leave overnight and reheat 10 to 15 minutes the next day, or cook 20 minutes more if serving on the same day.