Combine 1-ounce of butter and 1-ounce of flour to make a paste. Set aside. In a large heavy-bottomed saucepan
, brown the beef in remaining 2 ounces butter and oil on a medium to high heat for 4 or 5 minutes until seared on all sides. Remove from pan and reserve.
Add onions and cook until translucent. Add bacon and cook until softened. Add carrots, celery
, turnip, parsley, thyme, rosemary, oregano
, and garlic. Add the butter and flour mixture. Stir to make sure ingredients are well-combined. Add the beef back and pour in the wine
, making sure that it covers the ingredients. Bring to a boil and season with salt and freshly ground pepper. Add 1 tablespoon of Creme de Cassis
. Cover and simmer
for 4 hours on a low heat.
with a little chopped parsley and serve with Garlic Croutons.