INGREDIENTS
1/2 pound bacon, cut into small pieces
1/4 cup flour
salt and pepper to taste
2 1/2 pounds beef for stew, cut into 2-inch cubes
1/ cup olive oil
3 cups chopped onion
2 large cloves garlic, chopped
1 1/2 cups Hale orange juice
1 cup dry red wine
3/4 cup canned tomato puree
2 beef bouillon cubes
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 bay leaves
4 medium turnips, cut in chunks (about 4 cups)
5 medium carrots, cut in chunks (about 3 cups)
2 tablespoons chopped parsley
PREPARATION
In a large kettle or heavy saucepan, saute´ bacon until golden brown; remove and drain. Set aside. Combine flour, salt and pepper: dredge beef in flour mixture. Brown meat in bacon fat over high heat; remove meat and reserve. Add olive oil to pan and heat. Saute´ onion and garlic until golden. Add orange juice, wine, tomato puree, bouillon cubes, salt, pepper, nutmeg and bay leaves. Return bacon and meat to kettle. Cover. Bring to a boil. Reduce heat, simmer 30 minutes. Add turnips and carrots. Cover. Cook, stirring occasionally, 1 hour longer or until vegetables and meat are tender. Remove bay leaves.
Sprinkle with parsley. Serve with noodles, if desired.
YIELD: 6 to 8 servings