1/2 lb bacon, cut in small pieces
1/4 cp flour
salt and pepper to taste
<2 1/2 lbs beef ro stew, cut into 2 inch cubesbr> 1/4 cp olive oil
2 cps chopped onion
2 large cloves garlic, chopped
1 1/2 cps orange juice
1 cp dry red wine
3/4 cp canned tomato puree
2 beef bouillon cubes
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
2 bay leaves
4 medium turnips, cut into chunks (about 4 cps)
5 medium carrots, cut in chunks (about 3 cps)
2 tbsp chopped parsley
1 - In large kettle or heavy saucepot saute' bacon until golden brown; remove and set aside.
2 - Combine flour, salt and pepper, dredge meat in flour mixture.
3 - Brown meat over high heat, a few pieces at a time, in bacon fat; remove and reserve.
4 - Add olive oil; heat.
5 - Saute onion and garlic until golden
6 - Add orange juice, wine, tomato puree, bouillon cubes, salt, pepper, nutmeg and bay leaves.
7 - Return bacon and meat to kettle.
8 - Cover.
9 - Bring to a boil.
10 - Reduce heat, simmer 30 minutes.
11 - Add turnips and carrots.
12 - Cook, stirring occasionally, 1 hour longer or until vegetables and meat are tender.
13 - Remove bay leaves.
14 Sprinkle with parsley.
15 - Serve with noodles if desired.
Makes 6 to 8 servings