High Ridge Oxtail Soup

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3 tablespoons butter

3 pounds fresh oxtails

1/4 cup flour

2 onions, diced (about 2 cups)

3 carrots, peeled and diced (about 1 1/2 cups)

3 ribs celery, washed and diced

2 to 3 large white turnips, peeled and diced (about 2 cups)

2 cloves garlic, finely diced

1 tablespoon dry rosemary, crushed

1 tablespoon dry savory

1 tablespoon dry mustard powder

2 tablespoons tomato paste

2 tablespoons salt

2 tablespoons ground black pepper

12 ounces dark beer

1 quart chick stock

2 quarts water