In a Dutch Oven
2 slices turkey bacon
1 pound beef top round, trimmed and cut into 1-inch chunks
1 tablespoon all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon canola oil
1 large onion, chopped
4 carrots, cut into 2-inch lengths
2 white turnips, cut into 1-inch chunks
1½ cups water
1 cup strong brewed coffee
¼ cup ketchup
1 pound all-purpose potatoes, scrubbed and cut into 1-inch chunks
3 tablespoons coarsely chopped fresh parsley
1 Cook bacon in medium nonstick Dutch oven over medium heat until crisp. Transfer to paper towels to drain. Crumble bacon.
2 Pat beef dry with paper towels. Mix together flour, salt, and ¹⁄8 teaspoon of pepper on sheet of wax paper, sprinkle all over beef.
3 Heat oil in same Dutch oven over medium-high heat. Add beef, in batches, and cook until browned on all sides, about 5 minutes. Transfer to plate.
4 Add onion to Dutch oven; cook, scraping up browned bits from bottom of pot, until onion is golden, about 8 minutes. Return beef to pot along with carrots, turnips, water, coffee, ketchup, and remaining ¹⁄8 teaspoon pepper; bring to boil. Reduce heat and simmer, covered, 1 hour. Add potatoes and simmer, covered, until beef and potatoes are fork-tender, about 20 minutes longer. Serve stew sprinkled with bacon and parsley.
PER SERVING (about 1 cup): 366 Cal, 11 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 63 mg Chol, 579 mg Sod, 37 g Carb, 11 g Sugar, 5 g Fib, 34 g Prot, 71 mg Calc.
HEALTHY EXTRA
Add ½ pound of thickly sliced mushrooms to the Dutch oven along with the carrots in step 4.