I found this recipe over 20 years ago in the Atlanta Journal/Constitution.  It’s a hearty, flavorful stew that is even better a day or two after you’ve made it.  Perfect for a cold weather football game.

1/2 lb. bacon, cut into small pieces
1/4 cup flour
Salt and pepper
2 1/2 lbs. beef stew meat, cut into cubes
1/4 cup extra virgin olive oil
3 cups chopped onion
2 large cloves garlic, minced
1 1/2 cups orange juice
1 cup red wine
3/4 cup crushed tomatoes
2 beef bouillon cubes
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
2 bay leaves
3-4 medium turnips, cut into chunks
3-5 medium carrots, cut into chunks
2 TBSP chopped parsley
Sour cream, for topping

In large kettle or pot, saute bacon until crispy. Remove from heat and set aside.

Combine flour, salt and pepper, and dredge meat in the mixture.  Brown meat in the bacon fat over high heat, a few pieces at a time.  Remove to a plate and set aside.

Add olive oil and heat.  Add onion and garlic and sauté until soft.  Add orange juice, wine, tomatoes, bouillon cubes, salt, pepper, nutmeg and bay leaves.  Return bacon and meat to the pot.  Bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Add turnips and carrots, and cover.

Cook, stirring occasionally, 1 hour, or until vegetables and meat are tender.

Remove bay leaves, and sprinkle with parsley. Top with a dollop of sour cream if desired.

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