In a small bowl mix together the oil, 2 tsp salt, and 1/2 tsp black pepper until well combined.
Rub the oil mixture all over the beef then sear the beef in the dutch oven until well browned on all sides, 2 to 3 minutes per side.
Transfer the beef to a plate and set aside.
Add 2 TBSP of butter to the now empty dutch oven and reduce the heat to medium.
Add the carrots, turnip, and onion to the dutch oven and cook, stirring occasionally, until the vegetables are soft and lightly browned, about 12 minutes.
Stir in the allspice, thyme, water, 1/2 tsp salt, and 1/2 tsp black pepper then use a wooden spoon to scrape the bottom of the dutch oven to release any stuck on bits.
Add the beef back into the dutch oven along with bay leaves and bring to a slight boil.
Put the lid on the dutch oven then place it in the preheated oven and cook until the beef is tender, about 2 hours.
Transfer the beef out of the dutch oven and onto a cutting board while keeping the liquid and vegetables in the dutch oven and set them aside.
Melt the remaining 2 TBSP of butter in a large saucepan over medium heat.
Stir the flour in with the butter until well combined.
Pour in about a 1/4 cup of the liquid and vegetables from the dutch oven into the saucepan and continue to cook, while stirring, until thickened.
Gradually add the remaining liquid and vegetables from the dutch oven into the saucepan then reduce the heat to medium-low and simmer the sauce, stirring occasionally, about 10 minutes.
Stir the heavy cream into the sauce and simmer, while stirring, until heated through, about 5 minutes.
Take the sauce off the heat and stir in the sour cream and lemon juice then season with salt & pepper to taste.
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