large kettle or heavy saucepan, sauté 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
Add olive oil to pan and heat. Sauté 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 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
Sprinkle with parsley. Serve with noodles if desired.