1/2 lb. bacon, diced
1/4 c. flour with salt and pepper
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
1 c. dry red wine
3/4 c. tomato puree
2 beef bouillon cubes
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
2 bay leaves
4 c. cut up potatoes
3 c. cut up carrots
2 tbsp. chopped parsley

In large kettle 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. Remove meat and reserve. Add oil to pan and heat.

Saute onion and garlic until golden. Add orange juice, wine, tomato puree, bouillon cubes, salt and pepper, nutmeg, and bay leaves. Return bacon and meat to kettle. Cover; bring to boil.

Reduce heat; simmer 30 minutes. Add potatoes and carrots; cover and cook, stirring occasionally, 1 hour or until vegetables and meat are tender. Serve with noodles, if desired.