Preheat Oven To 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Pour off any remaining fat, and replace the casserole over medium heat. Add the onion, half the carrots, celery, garlic and tomato paste. Cook 5 minutes, stirring occasionally. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole. Add flour and cook, stirring, an additional minute. Add the wine and cook for about a minute to burn off the alcohol. Replace the meat (and any juices on the plate) in the casserole and add the stock, peppercorns and thyme. Cover, bring to a boil and place in the oven for 1 1/4-to-1 1/2 hours, or until meat is tender. Meanwhile, combine potatoes, remaining carrots and butter with 1/2 cup of water in a medium saucepan over medium heat and cook for 5 minutes. Add the turnips and cook, stirring occasionally, until all water is evaporated, leaving the vegetables bathed in butter, about another 5 minutes. Add the peas, remove from the heat and set aside. Remove the casserole from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a bowl. Pour the sauce through a fine strainer into another bowl and discard the vegetables and spices that remain in the strainer. Replace meat in the pot, add the cooked vegetables and the sauce. Cover and place over medium heat for 5 minutes. Serve piping hot.

Michael Roberts - Prodigy Guest Chefs Cookbook