1/2 lb. bacon, cut into sm. pieces
1/4 c. flour
Salt and pepper to taste
2 1/2 lbs. beef, cut into 2 inch cubes
1/4 c. olive oil
3 c. chopped onion
2 lg. cloves garlic, chopped
1 1/2 c. orange juice
3/4 c. canned tomato puree
2 beef bouillon cubes
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
2 bay leaves
4 med. turnips, cut in chunks (4 c.)
5 med. carrots, cut in chunks (3 c.)
2 tbsp. chopped parsley

In 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, 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 and 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 6-8 servings.