Ingredients

• 1/2 lb bacon, cut into small pieces
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 1/2 lbs beef stew meat, cut into 2-inch pieces
• olive oil, as needed
• 2 medium onions, chopped
• 3 large garlic cloves, chopped
• 1 1/2 cups orange juice
• 1 cup dry red wine
• 8 ounces tomato puree or 8 ounces tomato paste
• 2 teaspoons better than bouillon beef base
• 1/4 teaspoon nutmeg
• 2 bay leaves
• 4 medium turnips, cut into chunks
• 5 medium carrots, cut into chunks
• 8 ounces mushrooms
• 2 tablespoons chopped parsley

Instructions

1. In large kettle or heavy stock pot, saute bacon until golden brown; remove and set aside.

2. Combine flour, salt and pepper; dredge meat in flour mixture and brown meat over high heat a few pieces at a time in bacon drippings and olive oil, remove and set aside.

3. Add olive oil and saute onion until golden brown adding garlic at last minute.

4. Add orange juice, wine, tomato puree, bouillon beef base, nutmeg, bay leaves and salt and pepper to taste stir to deglaze bottom of pan. Return bacon and browned meat to kettle, stir to combine and bring to a boil stirring occasionally, cover and reduce heat and simmer for 2 -3 hours.

5. Add turnips, carrots and mushrooms, cover and simmer another 1 hour or until vegetables are tender, stirring occasionally.

6. Remove bay leaves and sprinkle with parsley.

7. Serve with noodles if desired.