Combine the flour and pepper in a bowl in a paper bag or plastic freezer bag, add the beef and toss to coat well. Shake off extra flour and set beef aside.
In a dutch oven, cook bacon until crisp and remove.
In the bacon fat, add the beef a few pieces at a time. Work in batches to not overcrowd the beef. Brown beef on all sides adding more oil to the pan if needed between batches. Remove beef to a plate.
Add onion and carrot to the pan and cook until onion is soft.
Add tomato paste and cook until the paste is a deep red.
Deglaze the pot with the vinegar and red wine. Cook over medium-high heat, scraping the bottom with a wooden spoon to loosen any browned bits. This is flavor!
Return the beef to the pan. Add beef broth and tied up bay leaves, thyme, and rosemary. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.
Add the potatoes and turnip to the pan and cook about 30 minutes until vegetables are tender.
Add greens and mushrooms and simmer an additional 15 minutes.
Add broth or water if the stew is dry and season with salt and pepper to taste. If you like a thicker stew, create a slurry with beef stock and flour, stir in, and cook an additional 5 minutes. Serve with crusty bread, preferably in front of a fire.
