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Ingredients

• 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

Description

Turnips Have A Delicately Sweet Flavor When Young, But As They Mature They Lose Their Sweetness And Become Woody. Therefore, It Is Best To Buy Them When They Are At Their Peak, Between November And February. The Greens, Which Are Edible, Should Be Bright

Williams-Sonoma