Boeuf Bourguignon

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1 -ounce butter, plus 2 ounces butter, for frying

1 -ounce flour

4 tablespoons olive oil, for frying

4 1/4 pounds beef shoulder, cut into large pieces

2 onions, chopped

2 strips unsmoked bacon, cut in pieces

6 carrots, chopped

2 stalks celery, chopped

1/2 turnip, diced

1 small bunch parsley, leaves finely chopped

1 sprig thyme

1 sprig rosemary

1 sprig oregano

1 tablespoon chopped garlic

2 bottles red burgundy wine

Salt and freshly ground black pepper

1 tablespoon black currant liqueur (recommended Creme de Cassis)

Garlic Croutons, recipe follows

Serving suggestion: boiled potatoes and garlic croutons

Garlic Croutons:

3 slices white bread, cut into small squares

2 tablespoons olive oil, for frying

2 cloves garlic, mashed

Salt and freshly ground pepper