Season the flour with salt and pepper. Toss the beef cubes in the flour and coat evenly.
Melt the butter in a heavy pot or dutch oven over high heat. When fully melted add the beef. Cook evenly let the floured sides brown.
Add the onion and garlic and stir. Cook until translucent, stir frequently to prevent the flour and butter form burning. If there is any leftover flour add it in and stir. This creates a roux that will thicken the sauce. Add in the celery and carrots. Stir and cook another minute or two.
Deglaze the Pan with red wine. Stir to mix. The flour and butter mixture will thicken the wine as it reduces. Cook off the alcohol for a minute or two. Then add in the Stock and herbs. Turn down the heat and allow to simmer for about an hour. At this point, test the meat to see if it is tender yet. It should still be relatively firm, but, yield to a fork.
Add in the Potatoes and sweet potatoes. Stir them in. Add more liquid if necessary. Bring the mix back to a simmer. Allow to cook until the potatoes become tender.
Candy the turnips. Melt butter over high heat and stir in the sugar. Bring this mix to a boil to create a caramel. Add in the turnips. Brown them evenly over medium heat, stirring as necessary to prevent burning. Add in the orange juice and bring to a boil. Stir occasionally and cook for a couple minutes until the turnips begin to soften. Add in the brussel Sprouts and season with salt and pepper. Remove from heat.
When the stew is cooked, the sauce is relatively thick, the meat and vegetables are tender, season with salt and pepper. Then fold in the turnips and brussels. Serve with a hearty breads or popovers.
