Beef Stew with Turnips - Untested

https://www.williams-sonoma.com/recipe/beef-stew-with-turnips-beef-bourguignonne.html
1/4 cup olive oil
2 onions, finely chopped
2 oz. bacon, en lardons
3 lb. beef chuck (Kitchen Notes), 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
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

In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Using a slotted spoon, transfer the onions and bacon to a plate and set aside.
Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot and add the garlic. Using kitchen string, tie the parsley stems, thyme sprigs and bay leaves into a bundle and add to the pot as well.
Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Add the broth and tomato paste and stir well. Increase the heat to high, bring to a boil, then reduce the heat to low, cover and simmer until the meat is tender when pierced with a knife, 1 1/2 to 2 hours.
Remove the herb bundle and discard. Add the turnips, cover and cook until tender when pierced with a fork, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.

Kitchen Notes
Tough yet lean beef makes the best beef stew. The connective tissue in the tougher cuts breaks down over the long period of cooking, making the beef melt-in-your-mouth tender. Plus, it's much easier on the budget.
Lean pot roasts, such as chuck, chuck arm, bottom round, shoulder, or rump, or beef labeled "lean stewing beef" are excellent choices. Short ribs are another good beef for stewing.
If you use a fattier beef, plan to skim the excess fat before serving. Stay away from beef eye of round, sirloin, and tenderloin; the longer they are cooked, the tougher they get.