In a large sauce pan, with a lid, over medium heat, whisk the oil and flour together. Stir the mixture constantly for about 10-15 minutes, for a dark roux. Season the stew meat with Essence. Add the meat to the roux and brown the meat for 3 minutes, stirring constantly. Add the chopped onions and celery. Season with salt and cayenne. Cook for 2 minutes, stirring constantly. Add the bay leaves and red wine.
Stir for 1 minute, until a paste forms. Stir the water into the roux mixture. Add the onions, carrots, turnips, potatoes, garlic, thyme, and black pepper. Bring the liquid up to a boil and reduce to a simmer. Cover and cook for 30 minutes. Remove the lid and continue to cook for 30-40 minutes, or until the meat is very tender. Remove the bay leaves and adjust the seasoning if needed. Serve over rice or creamy grits.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.