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In an 8 quart heavy bottomed Dutch oven, heat oil and butter over medium heat until foam subsides. Brown beef pieces 4 to 5 at a time until dark golden brown, about 12 to 20 minutes. This step cannot be shortened, it is essential! When meat is done, remove last pieces and add onions, carrots and turnips and cook until brown bits on bottom of pan have softened and loosened. Add stock, tomato sauce and wine and bring to a boil. Add beef pieces and return to boil. Lower heat to simmer, cover and cook 1 1/2 to 2 hours until meat is very tender. Remove and serve with Risotto Alla Milanese.
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Pork Chops with Horseradish and Baked Turnips: Costolette al Raffano
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