Beef Stew With Turnips (Beef Bourguignonne)

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
899
FAT
173%
CHOL
104%
SOD
27%

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Ingredients for 6 servings

1/4 cup olive oil

2 yellow onions, finely chopped

2 oz. bacon or pancetta, finely diced

3 lb. beef stew meat such as chuck roast or sirloin tip, cut into 1 to 1 1/2-inch cubes

1/4 cup all-purpose flour

4 garlic cloves, minced

6 fresh flat-leaf parsley stems

2 fresh thyme sprigs

2 bay leaves

1 1/2 cups dry red wine such as Cabernet Sauvignon or Côtes-du-Rhône

3 cups beef or veal broth

1 Tbs. tomato paste

4 turnips or 15 baby turnips, peeled and larger ones cut into wedges

1 bunch turnip greens, stems removed and leaves cut crosswise into strips

Salt and freshly ground pepper, to taste

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